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Chicken Breasts with Wild Rice Alfredo
Chicken Breasts with Wild Rice Alfredo
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Prep Time:
25 minutes
Total Time:
2 hours 15 minutes
Rustic chicken and wild rice pasta with savory mushrooms for a modern twist on a classic favorite.
Ingredients:
  • 1 1/2 cups uncooked wild rice, rinsed and drained
  • 1 can (14 oz) roasted garlic-seasoned chicken broth
  • 1 cup water
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons butter or margarine
  • 6 boneless skinless chicken breast halves (about 2 lb)
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1 jar (7 oz) roasted red bell peppers, drained and chopped
  • 1 jar (1 lb) Alfredo pasta sauce (2 cups)
Instructions:
  • Heat the wild rice, broth, and water in a 2-quart saucepan over high heat until boiling. Then, reduce the heat to low and simmer, covered, for 45 to 60 minutes until the rice kernels are open and almost tender. Drain, if needed, and stir in the thyme. Finally, spread the cooked rice in a 13x9-inch glass baking dish without greasing it.
  • Preheat the oven to 350°F. In a large skillet, melt butter over medium-high heat. Sear chicken for 8 to 10 minutes until golden brown, then transfer to cooked rice. Add mushrooms to the skillet and sauté for 3 to 5 minutes until lightly browned. Mix in bell peppers and Alfredo sauce, then pour over the chicken.
  • Bake for 45 to 55 minutes, or until the mixture is bubbly and the chicken juices run clear when the thickest pieces are cut.

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