Ingredients
Scale
- 4 slices bacon, chopped
- 1 red bell pepper, diced
- 6 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/4 cup prepared basil pesto
- 1 (15 oz.) jar Alfredo sauce
- 1/2 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- Chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 350°F.
- Cook chopped bacon in a skillet until crispy. Remove and set aside.
- Sauté diced bell pepper in the bacon grease for 3-4 minutes. Remove and set aside.
- Season chicken with salt and pepper, then brown on both sides in the skillet (3-4 minutes per side).
- Mix pesto, Alfredo sauce, and chicken broth with the bell peppers in a bowl.
- Place browned chicken in a greased 9×13 baking dish.
- Pour the Alfredo mixture over the chicken.
- Cover with foil and bake for 30 minutes.
- Top with mozzarella cheese and bake uncovered for a few more minutes until melted.
- Garnish with bacon and parsley before serving.
Notes
- Serve with mashed potatoes or pasta.
- Chicken should be browned but not fully cooked before baking.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg