Plat
Creamy Sun-Dried Tomato Chicken & Potato Bake
1 h 10Pour 6Nutri-Score C€€
C
1 h 10
1 h 10Creamy Sun-Dried Tomato Chicken & Potato Bake
recette de
whitneykailyn_
@whitneykailyn_
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken tenderloinsViandes800 g
baby potatoes (halved)Fruits et légumes680 g
Alfredo sauceÉpicerie680 g- chicken brothÉpicerie240 ml
- sun-dried tomatoes (chopped)Épicerie60 g
- fresh spinachFruits et légumes100 g
saltÉpices5 g
black pepperÉpices2 g
garlic powderÉpices3 g
onion powderÉpices3 g- Italian seasoningÉpices3 g
paprikaÉpices2 g
Parmesan (freshly grated)Produits laitiers30 g
par portion
Nutrition
338kcal
- Glucides
- 16 g
- Protéines
- 29 g
- Lipides
- 18 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Thermomètre de cuisine
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 375°F.
- Étape 2
Season the potatoes
- Add the halved potatoes to a 9x13-inch baking dish.
- Season with salt and pepper.
- Étape 3
Build the sauce base
- Pour in the Alfredo sauce and chicken broth.
- Stir in the sun-dried tomatoes and spinach.
- Étape 4
Add the chicken and season
- Nestle the chicken into the sauce.
- Season with salt, pepper, garlic powder, onion powder, paprika and Italian seasoning.
- Étape 5
Bake covered
- Cover the dish tightly with foil.
- Bake until the chicken reaches 165°F and the potatoes are fork tender.
- Étape 6
Rest and serve
- Let the dish rest before serving.
- Garnish with freshly grated Parmesan, if desired.
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