Poblano Chicken Alfredo

Name: Poblano Chicken Alfredo
Ingredients: 6 boneless, skinless chicken breast halves about 1-3/4 lbs.; 2 poblano peppers small; 1 cup Alfredo sauce RAGU(R) Classic, divided; 1 1/4 plain dry bread crumbs; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder chipotle; 1/4 teaspoon garlic powder; 1/4 teaspoon shredded part skim mozzarella cheese about 1 oz.

8 ingredients

5 steps

Ingredients

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

Directions

1

unchecked 1. Preheat oven to 400°F. Process roasted peppers with sauce in blender; set aside.
2

unchecked 2. Dip chicken in 1/4 cup sauce mixture, then bread crumbs combined with cumin, chipotle powder seasoning and garlic powder, coating well.
3

unchecked 3. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
4

unchecked 4. Pour remaining 3/4 cup sauce mixture over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.
5

Tip: 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.