Though I love white pasta, I learned quickly that my body doesn't so this is a hubby meal all the way! He likes the white sauce and I think more than the red. At D&B (Dave & Buster's), they make a blackened chicken fettucini alfredo dish that hubby's pretty fond of. This is my variation of that since I don't have their recipe, but I could figure out most of the ingredients! LOL! It is a comfort food I think and quite filling. Hubby likes it when I cook this because he knows he's get this all to himself! Can't blame him, that's how I feel about any seafood I make, kinda love it when we don't have to share and we don't have to feel guilty about it!
Ingredients:
1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettucini
1/2 c. freshly grated Parmesan cheese
Preparation:
Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned (or grill the chicken). Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.
0 comments:
Post a Comment
Tell me what you think, I'd love to hear from you!
Kim McDougal,
Owner of ORMG