If you love Alfredo sauce (who doesn’t?), you’re in for an extra treat. This twist on the classic recipe features the added zip of delicious Canadian feta cheese with roasted red peppers. Enjoy with rice or your favourite long pasta. This is one of 17 delicious recipes found in the 2022 Milk Calendar.

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PREP30 min
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Cooking25 min
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Ready in55 min



  1. Step
    Slice each chicken breast in half horizontally almost all the way through and open like a book. Flatten thicker end lightly with the flat side of a meat mallet. Divide spinach among inside of each chicken breast, then add red pepper to each and top with feta. Roll up each chicken breast firmly, beginning at thinnest end of breast. Secure each breast with a toothpick. Sprinkle each with oregano and salt.
  2. Step
    In a large, non-stick skillet, melt butter over medium-high heat. Add chicken breasts and brown well all over; remove to a plate. Reduce heat to medium and add garlic; cook for 30 seconds. Add whipping cream and bring to a boil. Return chicken breasts to skillet and reduce heat to simmer sauce.
  3. Step
    Cover and cook for 5 minutes. Turn chicken breasts and simmer gently, uncovered for about 8 minutes or until chicken is no longer pink inside. Remove chicken breasts to a platter, remove toothpicks and keep warm.
  4. Step
    Stir Parmesan and lemon zest into skillet and continue stirring until melted. Pour sauce over chicken to serve.


This recipe was inspired by the Easy-to-Bake Chicken in Alfredo Sauce recipe from the 1998 Milk Calendar, created by James Barber with Wendy Bowen, Heather Taylor and Joan Ttooulias. You can view the original recipe here.

Nutritional info per serving:

1/4th Recipe

Calories 620
Fat 40 g
Saturated Fat 24 g
Trans Fat 0.5 g
Cholesterol 255 mg
Sodium 860 mg
Carbohydrates  5 g
Fibre 1 g
Sugars 2 g
Protein  56 g

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