Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

PASTA MILANO




Source of Recipe


WKRG
ASTA MILANO HOME VERSION

http://media.wkrg.com/images/scaled/media/news8/07-11-2011_recipe-200x0.jpg


INGREDIENTS QUANTITY
Butter 1Tbsp
Mushrooms,Sliced ½cup
Sliced grilled chicken 3 wt oz
Sun Dried Tomatoes 1 oz
Roasted Garlic AlfredoSauce ¾ cup
Grated Parmesan Cheese 2 tbsp
Bow Tie Pasta, cooked 8 wt oz (dry weight)
Italian Parsley Sprig 1 sprig
PROCEDURE:
1. In a sauté pan, melt the butter and sauté the mushrooms until tender, about 30 seconds.
2. Add the sliced chicken and sun-dried tomatoes and sauté with mushrooms until heated.
3. Add the roasted garlic Alfredo sauce and 1 Tbsp of the Parmesan. Heat and stir well until the cheese has melted.
4. Place the bowtie pasta in the pan with the Alfredo mixture and mix well.
5. Place all on a plate and garnish with remaining Parmesan cheese and Italian parsley.
CHEF’S NOTES:
• To save time, use the pre-cooked sliced chicken that can be found in the deli isle at your grocery store and a pre-made, jarred Alfredo sauce.
Confidential and Proprietary, Brinker International, 2006
• For better flavor, use freshly grated parmesan cheese.