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If you like Chicken Breasts, and Chicken Alfredo in particular, this recipe is going to blow your socks off!! SOOO easy, SOOOO yummy, and if you have any leftovers, they disappear fast! Great company dish, as it makes a lovely presentation. The flavor from the roasted peppers was tantalizing, next time I'll add 1/2 cup, instead. From Better Homes & Gardens Phase I Low Carb Recipes.
- Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
- For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
- Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.
I have low carbed before, but missed this terrific dish. Wonderful. Served it over dreamfields angel hair pasta, which I simply added butter, salt pepper, and basil to . Wonderful, wonderful!
Delicious! After pan frying my chicken breast I chopped up in small pieces. Then mixed the chicken with the sauce (which I added a little more cream to) and baked. I fried up some red peppers and added to my chicken after I plated. Boyfriend does not like peppers. Will make again.
This literally made my significant other groan with pleasure on every bite. I followed the recipe exactly with the exception of using thick sliced fresh red and yellow peppers instead of the roasted peppers. It had a fresh, end of summer flavor. I am low carbing, so at it as-is. He is not, so I tossed spaghetti cooked al-dente with minced garlic, a little olive oil, some fresh minced basil and a diced fresh tomato. This was a huge hit, amazingly easy and will be coming out of the closet soon for guests. Thank you for this recipe!