Poblano Chicken Alfredo

Ingredients

  • 6 boneless, skinless chicken breast halves, (about 1-3/4 lbs.)
  • 2 small poblano peppers
  • 1 cup Ragu® Classic Alfredo Sauce, divided
  • 1 1/4 cups plain dry bread crumbs
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chipotle chili powder
  • 1/4 tsp. garlic powder
  • 1/4 cup shredded part-skim mozzarella cheese, (about 1 oz.)

Directions

  1. Preheat oven to 400°. Process roasted peppers with Sauce in blender; set aside.
  2. Dip chicken in 1/4 cup sauce mixture, then bread crumbs combined with cumin, chipotle powder seasoning and garlic powder, coating well.
  3. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
  4. Pour remaining 3/4 cup sauce mixture over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
*To roast pepper, arrange pepper in broiler pan lined with aluminum foil and broil, until blackened on all sides, turning occasionally, about 8 minutes. Wrap in foil and let cool; set aside.

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