Italian Baked Chicken

Egg-free
Nut-free
Low-Fat
Dish type
Dinner
Serves
8
Ready in
45 minutes*

Ingredients

  • 8 boneless, skinless chicken breast halves
  • 2 tbsp. butter
  • 1 (26-oz.) jar marinara sauce
  • 1 (16-oz.) jar Alfredo sauce, divided
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1 (2.25-oz.) can sliced ripe olives
  • 1/3 cup bacon bits
  • 1 cup shredded Italian cheese blend
  • 8 oz. fettuccine

Directions

Prep Time
15 minutes
Cook Time
30 minutes*
Ready in
45 minutes*
  1. Preheat oven to 350°F. Heat butter in a large skillet over medium heat. Season chicken breasts with salt and pepper to taste; add to skillet. Cook 2 to 3 minutes per side or until browned. Set aside.
  2. Spread marinara in bottom of a 3-quart rectangular baking dish. Arrange chicken breasts on top of marinara. Spoon 1 to 2 teaspoons of the Alfredo sauce on each chicken breast. Top with mushrooms and olives. Sprinkle with bacon bits and cheese. Bake, uncovered, 25 to 30 minutes or until bubbly and chicken is no longer pink (165°F). Let stand 5 minutes before serving.
  3. Meanwhile, cook pasta al dente according to package directions. Drain, and return to pan. Stir in remaining Alfredo sauce; toss to coat. Cook just until heated through. Serve with chicken.

Nutritional Information

Serving Size
1
Per Serving
Calories 521, Calories Fat 178, Total Fat 19g, Saturated Fat 9g, Cholesterol 151mg, Sodium 1113mg, Carbohydrate 36g, Protein 46g
Serving Size1
Calories521
Calories Fat178
Calories (fat) extra34
Total Fat19g
Total Fat (extra)31
Saturated Fat9g
Saturated Fat (extra)46
Trans Fat0g
Cholesterol151mg
Cholesterol (extra)51
Sodium1113mg
Sodium (extra)46
Potassium385mg
Carbohydrate36g
Carbohydrate (extra)12
Fiber3g
Fiber (extra)13
Sugars10g
Protein46g
Omega30g
Vitamin A581IU
Vitamin A (extra)12
Vitamin C2mg
Vitamin C (extra)4
Iron2mg
Iron (extra)16