Creamy Tuscan Tater Bake

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Creamy Tuscan Tater Bake

Our Creamy Tuscan Tater Bake is a celebration of flavor that captures the essence of comfort in a quick and easy one-pan meal. The richness of the alfredo, the heartiness of the chicken and beans, and the vibrant notes of roasted red peppers and spinach blend seamlessly with the creaminess of the potatoes and cheese.
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Prep Time 5 minutes
Cook Time 22 minutes
Servings: 6
Calories: 430
Ingredients Method

Ingredients
  

  • 2 lbs. yellow potatoes diced into 1/2-inch cubes
  • 1 jar of roasted red peppers 16 oz, drained and chopped
  • 2 C of spinach
  • 1 can of white beans 15 oz, drained and rinsed
  • 1 jar of alfredo sauce 15 oz
  • 2 C 250g shredded chicken, pre-cooked (can use rotisserie)
  • 1 C mozzarella shredded

Method
 

  1. 1.) Preheat oven to 350 F.
  2. 2.) Wash and scrub the potato with a vegetable brush. Peel the potato (or leave the skin on if preferred). Cut into 2-inch pieces and place in a heavy-bottomed pot. Cover the diced potato with cold water. Place the pot on the stove and turn the heat to high. Once the water comes to a boil, reduce the heat to a simmer. Cook the potatoes until they are slightly fork-tender but not completely cooked, 12-14 minutes.
  3. 3.) In a casserole dish, add the potatoes, red peppers, spinach, white beans, and chicken. Gently mix. Pour the alfredo sauce over top of the mixture and sprinkle the cheese on top. Bake for 8-10 minutes, until the cheese is melted and bubbly. Enjoy!