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Creamy Sun-Dried Tomato Chicken & Potato Bake
1 h 10 minPara 6Nutri-Score C€€
C
1 h 10 min
1 h 10 minCreamy Sun-Dried Tomato Chicken & Potato Bake
receta de
whitneykailyn_
@whitneykailyn_
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken tenderloinsCarne800 g
baby potatoes (halved)Frutas y verduras680 g
Alfredo sauceDespensa680 g- chicken brothDespensa240 ml
- sun-dried tomatoes (chopped)Despensa60 g
- fresh spinachFrutas y verduras100 g
saltEspecias5 g
black pepperEspecias2 g
garlic powderEspecias3 g
onion powderEspecias3 g- Italian seasoningEspecias3 g
paprikaEspecias2 g
Parmesan (freshly grated)Lácteos30 g
por ración
Nutrición
338kcal
- Carbohidratos
- 16 g
- Proteínas
- 29 g
- Grasas
- 18 g
lo que usará
Utensilios
Horno
Fuente de horno
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 375°F.
- Paso 2
Season the potatoes
- Add the halved potatoes to a 9x13-inch baking dish.
- Season with salt and pepper.
- Paso 3
Build the sauce base
- Pour in the Alfredo sauce and chicken broth.
- Stir in the sun-dried tomatoes and spinach.
- Paso 4
Add the chicken and season
- Nestle the chicken into the sauce.
- Season with salt, pepper, garlic powder, onion powder, paprika and Italian seasoning.
- Paso 5
Bake covered
- Cover the dish tightly with foil.
- Bake until the chicken reaches 165°F and the potatoes are fork tender.
- Paso 6
Rest and serve
- Let the dish rest before serving.
- Garnish with freshly grated Parmesan, if desired.
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