2 chicken breast , 2 c. chopped eggplant, 1/4 c. ch. onion, 2 c. sliced yellow squash, 1 med. green tomato ch., 1 ch. bell pepper, 1 T. minced garlic, salt, black pepper, 1 T. chicken broth base, 1 jar of roasted garlic alfredo sauce, 1/4c milk, olive oil, 1/2 tsp cayenne powder and 1 lb. mozzarella shredded cheese.
Boil chicken with some salt , pepper and chicken broth base . In a 8x 12 dish grease the pan with olive oil. Then add veggies . After chicken breast is done shred it with a hand mixer. Add chicken to the veggies plus 1tsp black pepper, 1 tsp. salt and cayenne. Pour the jar of alfredo sauce on top. Use the 1/4 c. milk in the jar swish around then pour it in also. Mix thoroughly and bake at 450 for 40 min. After 20 min. mix and place back in oven.
Boil chicken with some salt , pepper and chicken broth base . In a 8x 12 dish grease the pan with olive oil. Then add veggies . After chicken breast is done shred it with a hand mixer. Add chicken to the veggies plus 1tsp black pepper, 1 tsp. salt and cayenne. Pour the jar of alfredo sauce on top. Use the 1/4 c. milk in the jar swish around then pour it in also. Mix thoroughly and bake at 450 for 40 min. After 20 min. mix and place back in oven.
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