4 boneless skinless chicken breast halves
1 tbsp vegetable oil
1 jar (16 ounces) Alfredo sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 tsp garlic salt
1/4 tsp pepper
Hot cooked linguine
In a large skillet, brown chicken in oil. Transfer to a slow cooker. In a bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. Pour over chicken. cover and cook on low for 6-8 hours. Serve over linguine.
Yield: 4 servings
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