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

1 h 10 minServes 6Nutri-Score C€€
from @whitneykailyn_2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken tenderloinsMeat800 g
  • baby potatoes (halved)Produce680 g
  • Alfredo saucePantry680 g
  • chicken brothPantry240 ml
  • sun-dried tomatoes (chopped)Pantry60 g
  • fresh spinachProduce100 g
  • saltSpices5 g
  • black pepperSpices2 g
  • garlic powderSpices3 g
  • onion powderSpices3 g
  • Italian seasoningSpices3 g
  • paprikaSpices2 g
  • Parmesan (freshly grated)Dairy30 g

per serving

Nutrition

338kcal

Carbs
16 g
Proteins
29 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Kitchen thermometer

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 375°F.
    Step 1

  2. Season the potatoes

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

  3. Build the sauce base

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

  5. Bake covered

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

  6. Rest and serve

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