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Creamy Sun-Dried Tomato Chicken & Potato Bake
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Creamy Sun-Dried Tomato Chicken & Potato Bake

1 Std. 10 Min.Für 6Nutri-Score C€€
von @whitneykailyn_2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • chicken tenderloinsFleisch800 g
  • baby potatoes (halved)Obst & Gemüse680 g
  • Alfredo sauceVorräte680 g
  • chicken brothVorräte240 ml
  • sun-dried tomatoes (chopped)Vorräte60 g
  • fresh spinachObst & Gemüse100 g
  • saltGewürze5 g
  • black pepperGewürze2 g
  • garlic powderGewürze3 g
  • onion powderGewürze3 g
  • Italian seasoningGewürze3 g
  • paprikaGewürze2 g
  • Parmesan (freshly grated)Milchprodukte30 g

pro Portion

Nährwerte

338kcal

Kohlenhydrate
16 g
Eiweiß
29 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Auflaufform
  • Küchenthermometer

Schritt für Schritt

Zubereitung

  1. Preheat the oven

    • Preheat the oven to 375°F.
    Schritt 1

  2. Season the potatoes

    • Add the halved potatoes to a 9x13-inch baking dish.
    • Season with salt and pepper.
    Schritt 2

  3. Build the sauce base

    • Pour in the Alfredo sauce and chicken broth.
    • Stir in the sun-dried tomatoes and spinach.
    Schritt 3

  4. Add the chicken and season

    • Nestle the chicken into the sauce.
    • Season with salt, pepper, garlic powder, onion powder, paprika and Italian seasoning.
    Schritt 4

  5. Bake covered

    • Cover the dish tightly with foil.
    • Bake until the chicken reaches 165°F and the potatoes are fork tender.
    Schritt 5

  6. Rest and serve

    • Let the dish rest before serving.
    • Garnish with freshly grated Parmesan, if desired.
    Schritt 6
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