Almond-Crusted Turkey (or Chicken) & Alfredo Vegetables Recipe: Every Bite is a Delight

Name: Almond-Crusted Turkey (or Chicken) & Alfredo Vegetables Recipe: Every Bite is a Delight
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1/3 cup seasoned panko breadcrumbs; 2 Tbs. sliced natural almonds; 1 Tbs. chopped fresh parsley; 4 Tbs. creamy horseradish sauce; 1 (12 oz.) turkey breast tenderloin; 1 cup Alfredo sauce; 8 oz. baby potatoes, halved; 3 thin carrots, cut into 2”–3” pieces; 1 head broccoli, florets separated, stems trimmed, peeled, cut into 1/3“-thick slices

A creamy sauce plus a dash of horseradish gives this dish irresistible flavor

By Pam O'Brien

Comments

I love a dinner that has a little bit of everything: juicy, tender meat, a medley of vegetables and a creamy, dreamy sauce to tie it all together. That’s why this almond-crusted turkey (or chicken) & Alfredo vegetables recipe has quickly become on of my favorites. The flavor is incredible! I love the how the rich creaminess of the sauce combines with the crispy, slightly spice crust on the poultry.Not to mention the fact that the dish has all my favorite veggies — carrots, broccoli and potatoes, which all cook together — making it a complete meal.

This dish is versatile, too — you can easily sub in chicken for the turkey. Just quickly brown the turkey or chicken on the stove, then add the crust and bake it in the oven. Meanwhile, the veggies cook in the Alfredo sauce, soaking up all the rich deliciousness. Watch our video to see how simple it is to whip up, then give it a try.

Yields

4 servings

Total Time

1 hr, 25 min

Prep Time

20 min

Cook Time

1 hr, 5 min

Ingredients

1/3 cup seasoned panko breadcrumbs
2 Tbs. sliced natural almonds
1 Tbs. chopped fresh parsley
4 Tbs. creamy horseradish sauce
1 (12 oz.) turkey breast tenderloin
1 cup Alfredo sauce
8 oz. baby potatoes, halved
3 thin carrots, cut into 2”–3” pieces
1 head broccoli, florets separated, stems trimmed, peeled, cut into 1/3“-thick slices

Instructions

Heat oven to 350°F. Coat rimmed baking sheet with cooking spray. In bowl, combine breadcrumbs, almonds, parsley, 2 tsp. horseradish sauce and 1 tsp. water. Coat 12” nonstick skillet with cooking spray. Heat over high heat; add turkey.

Cook, flipping once, until browned, about 3 min. per side. Transfer to baking sheet. Spread 1 tsp. horseradish sauce over top of tenderloin. Press panko mixture on top. Bake until no longer pink in center, about 20 min. Transfer to plate; cover.

In same skillet, combine Alfredo sauce, remaining 3 Tbs. horseradish sauce and 1/2 cup water. Add potatoes, carrots and broccoli stems. Bring to a boil; reduce heat to medium-low. Cover; cook, stirring occasionally, until starting to soften, 20 min. Stir in 1/2 cup water and broccoli florets. Cover; cook until vegetables are tender, 10–15 min. Serve with turkey.

Convenient horseradish sauce gives this creamy delight just the right amount of heat

Nutrition

Calories: 381 kcal
Fat: 16 gram
Saturated Fat: 6 gram
Protein: 29 gram
Carbohydrate: 31 gram
Fiber: 6 gram
Cholesterol: 96 mg
Sugar: 6 gram
Sodium: 655 mg

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