Recipe Details
Ingredients
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cooking spray
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1 ¾cupswater, divided
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1(6.9 ounce) packagechicken-flavored rice and vermicelli mix
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4 tablespoonsbasil pesto, divided
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1poundchicken tenderloins, tendons removed, cut into smaller pieces if desired
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½cupAlfredo sauce
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¼cupfreshly grated Parmesan cheese
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
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Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.
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Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.
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Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories443 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 5g |
23% |
| Cholesterol 76mg |
25% |
| Sodium 1117mg |
49% |
| Total Carbohydrate 40g |
15% |
| Dietary Fiber 2g |
7% |
| Total Sugars 3g |
|
| Protein 34g |
69% |
| Vitamin C 1mg |
2% |
| Calcium 229mg |
18% |
| Iron 3mg |
16% |
| Potassium 294mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
