Chicken Alfredo Zucchini Boats

Chicken Alfredo Zucchini Boats
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the Alfredo sauce and bring to a low simmer; simmer 5 minutes. Season with pepper.
  6. Fill zucchini boats with Alfredo mixture; place on prepared baking sheet. Top with 1 tablespoon shredded mozzarella cheese, tomato slice, and Parmesan cheese.
  7. Bake until zucchini are tender and cheese has melted, about 20 minutes. Let cool 5 minutes before serving.

03/25/2018
Chicken Alfredo Zucchini Boats, recipe PT15M PT1H 5 455 calories

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