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Friday, May 25, 2018

Chicken Mushroom Alfredo

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
2 tb fresh basil chopped fine
1 tsp Italian seasoning
1 pound pasta(your choice)
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded cheese
1/2 cup sour cream

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of water to a boil. Add salt after water is hot and then pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Shredded cheeses; stir until cheese is melted. Turn off heat then Stir in chicken mixture, and sour cream. Serve over cooked pasta.

Here is the salad I made to go with this dish, yummy Make Sweet Onion Dressing for your salads

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