Chicken and Mushroom Linguine
Source of Recipe
Internet
List of Ingredients
Alfredo Sauce
12 ounces of uncooked linguine
1 pound of skinless, boneless chicken breasts, cut into 1 inch pieces
3 cups of sliced mushrooms (about 8 ounces)
1 small onion, chopped (about 1/4 cup)
2 tablespoons of chopped fresh parsley
Prepare the Alfredo Sauce as directed, except reserve 2 tablespoons of freshly grated Parmesan cheese, set aside. Cook and drain linguine as directed on package. While linguine is cooking, spray a 10 inch skillet with nonstick cooking spray. Cook chicken, mushrooms and onion in skillet over medium heat 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink in center. Stir in Alfredo Sauce. Toss linguine and chicken mixture. Sprinkle with reserved cheese and the parsley. Makes 6 servings
Alfredo Sauce
2 tablespoons of margarine
1 1/2 cups of evaporated skimmed milk
1 tablespoon of flour
1/4 teaspoon of salt
1/8 teaspoon of pepper
2 tablespoons of freshly grated Parmesan cheese
1/2 teaspoon of freshly grated nutmeg
Melt the margarine in a 3 quart saucepan over medium high heat. Mix the milk, flour, salt, and pepper until smooth, pour into saucepan. Heat to boiling. Boil for 1 minute, stirring frequently with wire whisk, remove from heat. Stir in the cheese and nutmeg. Makes 1 1/2 cups of sauce
Recipe
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