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Creamy Sun-Dried Tomato Chicken & Potato Bake
Hoofdgerecht

Creamy Sun-Dried Tomato Chicken & Potato Bake

1 u 10 minVoor 6Nutri-Score C€€
van @whitneykailyn_2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken tenderloinsVlees800 g
  • baby potatoes (halved)Groente en fruit680 g
  • Alfredo sauceVoorraadkast680 g
  • chicken brothVoorraadkast240 ml
  • sun-dried tomatoes (chopped)Voorraadkast60 g
  • fresh spinachGroente en fruit100 g
  • saltKruiden en specerijen5 g
  • black pepperKruiden en specerijen2 g
  • garlic powderKruiden en specerijen3 g
  • onion powderKruiden en specerijen3 g
  • Italian seasoningKruiden en specerijen3 g
  • paprikaKruiden en specerijen2 g
  • Parmesan (freshly grated)Zuivel30 g

per portie

Voedingswaarden

338kcal

Koolhydraten
16 g
Eiwitten
29 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Ovenschaal
  • Keukenthermometer

stap voor stap

Bereiding

  1. Preheat the oven

    • Preheat the oven to 375°F.
    Stap 1

  2. Season the potatoes

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

  3. Build the sauce base

    • Pour in the Alfredo sauce and chicken broth.
    • Stir in the sun-dried tomatoes and spinach.
    Stap 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.
    Stap 4

  5. Bake covered

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

  6. Rest and serve

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