Recipe time!
Marinated Chicken Mushroom Alfredo
4 Boneless skinned chicken breasts (cut into pieces if desired)
2 tsp Italian Seasoning (made up of thyme, basil, marijoram, Rosemary, Savory, Oregano, and sage)
pinch of black pepper and salt
2 tbsp lemon juice
1 tbsp minced garlic or 4 cloves
1/4 cup of white wine (chardonnay or reisling work well)
2 cans of mushrooms or if you have time use one 8oz package of baby bella mushrooms (cut up and sautee until tender to add to alfredo sauce later)
1 - 12oz package of egg noodles or any kind of noodle you prefer ( I love egg noodles! ^_^)
1 pack of shredded mozzerala
To make alfredo you can cheat a bit if time is of the essence.
Buy Alfredo sauce Ragu or Classico are both good. Or make it homemade where you will need:
2 cups or a bit more of heavy cream, 2 cups of shredded mozzarella cheese and 1/2 cup of parmesan cheese, combine in a sauce pan stirring constantly on low heat until thickened. If I make it homemade I add pesto, garlic, and blue cheese chunks (which also can be added to the store bought one)
Combine the first six ingrediants and place in an air-tight sealed container and place in fridge for three to four days. Note: the longer the time the more flavorful the chicken will be.
After designated time, cook noodles, combine sauteed mushrooms (or canned mushrooms) with alfredo sauce and cook until hot and set aside. Grill marinated chicken until cooked through (usually takes 5 to 6 minutes but could be longer)
Note: If you don't have a grill, cook the chicken as desired either pan sear it on stove top in a frying pan with a bit of butter or baked for 20 minutes in the oven in a glass pan. When finished cooking pasta, drain it, and add in the alfredo mushroom sauce and mix it until pasta is covered, plate it and either slice up the chicken to sit on top of the pasta and add a handful mozzarella cheese on top. Or butterfly it by cutting it down the middle and letting it sit on top of the bed of pasta. Then Enjoy!
Serves: 4 people
4 Boneless skinned chicken breasts (cut into pieces if desired)
2 tsp Italian Seasoning (made up of thyme, basil, marijoram, Rosemary, Savory, Oregano, and sage)
pinch of black pepper and salt
2 tbsp lemon juice
1 tbsp minced garlic or 4 cloves
1/4 cup of white wine (chardonnay or reisling work well)
2 cans of mushrooms or if you have time use one 8oz package of baby bella mushrooms (cut up and sautee until tender to add to alfredo sauce later)
1 - 12oz package of egg noodles or any kind of noodle you prefer ( I love egg noodles! ^_^)
1 pack of shredded mozzerala
To make alfredo you can cheat a bit if time is of the essence.
Buy Alfredo sauce Ragu or Classico are both good. Or make it homemade where you will need:
2 cups or a bit more of heavy cream, 2 cups of shredded mozzarella cheese and 1/2 cup of parmesan cheese, combine in a sauce pan stirring constantly on low heat until thickened. If I make it homemade I add pesto, garlic, and blue cheese chunks (which also can be added to the store bought one)
Combine the first six ingrediants and place in an air-tight sealed container and place in fridge for three to four days. Note: the longer the time the more flavorful the chicken will be.
After designated time, cook noodles, combine sauteed mushrooms (or canned mushrooms) with alfredo sauce and cook until hot and set aside. Grill marinated chicken until cooked through (usually takes 5 to 6 minutes but could be longer)
Note: If you don't have a grill, cook the chicken as desired either pan sear it on stove top in a frying pan with a bit of butter or baked for 20 minutes in the oven in a glass pan. When finished cooking pasta, drain it, and add in the alfredo mushroom sauce and mix it until pasta is covered, plate it and either slice up the chicken to sit on top of the pasta and add a handful mozzarella cheese on top. Or butterfly it by cutting it down the middle and letting it sit on top of the bed of pasta. Then Enjoy!
Serves: 4 people