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Creamy Chicken Alfredo Chowder

5 star rating
 

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Submitted by: Bonnie Cooper

 

Chicken breasts are cooked with onion, garlic and mushrooms, then combined with light Alfredo sauce, peppers, great northern beans and chicken broth.
 

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 8-ounce package sliced fresh mushrooms
  • 1 10-ounce container refrigerated light Alfredo sauce
  • 1 cup roasted red bell peppers, drained and chopped
  • 2 cans (about 15 ounces each) Great Northern beans, rinsed and drained
  • 1 cup reduced-sodium chicken broth
  • Garnish (optional): pesto

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Method

In a nonstick Dutch Oven, heat oil over medium-high heat. Saute chicken 2 minutes, then reduce heat to medium. Add onion, garlic and mushrooms and saute 2 minutes. Add Alfredo sauce, red peppers, beans, and chicken broth; cover and simmer over low heat 10 minutes. To serve, spoon chowder into soup bowls; top each serving with a small dollop of pesto, if desired.

 

Notes: My teenagers love to order Chicken Alfredo in restaurants, and this nutritious soup satisfies their Alfredo cravings at home.

 

Number of Servings: 6

 

Submitted by: Bonnie Cooper ()

 

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