Cheesy, Peppered Chicken Tenders Recipe

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Cheesy, peppered chicken tenders

sherry monfils


Chicken tenders w/ varied peppers in a alfredo sauce. Sounds delicious, doesn't it? It is great served w/ a little pasta.

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15 Min


15 Min


Stove Top


1 lb
chicken tenders, like perdue
1/4 c
2 tsp
olive oil
12 oz
thin spgahetti
1 tsp
olive oil
1 large
green bell pepper, cut into strips
1 large
red bell pepper, cut into strips
1 large
yellow bell pepper, cut into strips
1 medium
onion, chopped
2 tsp
minced garlic
1-1/2 c
light alfredo sauce from a jar
1/2 c
chopped fresh parsley

Directions Step-By-Step

In lg plastic, resealable bag, place chicken in flour. Shake to coat. Heat 2 tsp oil in lg skillet over medium heat. Cook chicken in oil for about 5 mins per side, till browned.
Place chicken in a lg bowl. Cook pasta as directed, drain, reserving 2/3 cup cooking water. Put pasta back into pot.
Heat remaining oil in same skillet. Add all peppers, onions and garlic. Cook, stirring for 3 mins. Cover, reduce heat to low and cook until veggies are tender. Stir in alfredo sauce. Add sauce and veggies to pasta w. reserved liquid. Toss to coat. Sprinkle w/ parsley. I serve w/ freshly grated parmesan cheese, but that's optional.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy