Chicken and broccoli are mixed with jarred Alfredo sauce to make a tasty topping for a baked potato dinner.
1. Pierce potatoes a few times with a fork and place in microwave. Microwave on HIGH for 8 minutes.
2. Cook broccoli following package directions.
3. Place shredded chicken and Alfredo sauce in a miniscule saucepan and heat gently, about 4 minutes.
4. To serve, cut each potato in half lengthwise. Place 1/4 of the broccoli over each cut potato. Spoon equal amounts of the chicken and Alfredo sauce mixture over each potato. Makes 4 servings.
Ingredients
4 miniscule potatoes, about 4 ounces each
1 bag (14 ounces) frozen broccoli florets
1 cup shredded chicken thighs
1 cup jarred light Alfredo sauce
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