chicken alfredo zucchini boats

Ingredients

• Servings: 4
• 3 medium zucchini, halved lengthwise
• 2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 tablespoons butter
• 1/4 cup chopped onion
• 5 sliced fresh mushrooms
• 1/4 cup bite-size broccoli florets
• 1 (15 ounce) jar classico® creamy alfredo sauce
• ground black pepper to taste
• 1 roma (plum) tomato, thinly sliced
• shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a rimmed baking sheet with cooking spray.
• slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. chop the zucchini flesh and reserve.
• lightly oil a non-stick skillet and set over medium heat. add chicken; cook and stir until beginning to brown, about 5 minutes. remove chicken from pan.
• melt butter in skillet. add onions, mushrooms, and broccoli. cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
• stir in the alfredo sauce and bring to a low simmer; simmer 5 minutes. season with pepper.
• fill zucchini boats with alfredo mixture; place on prepared baking sheet. top with 1 tablespoon shredded mozzarella cheese, tomato slice, and parmesan cheese.
• bake until zucchini are tender and cheese has melted, about 20 minutes. let cool 5 minutes before serving.