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A hearty creamy pasta meal everyone will enjoy! Found this from Rambling Cafe.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $3.13 view details
  • 2 tablespoons extra virgin olive oil
  • 1 -8 ounce package sliced button mushrooms
  • 1 medium white onion, chopped
  • 1/2 teaspoon dried crushed thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Marsala, dry sherry or white wine
  • 2 boneless chicken breast, cut into bite size pieces
  • 1 bunch fresh young asparagus tips, blanched or steamed, (or 1 -9 oz package frozen asparagus cuts separated yet kept frozen)
  • 4 servings cooked egg noodles, pasta or rice
  • Alfredo Sauce:
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 1 teaspoon instant chicken bouillon
  • 2 garlic toes, minced
  • 1 1/2 cups milk
  • 1 cup half-n-half cream
  • salt and pepper to taste
  • pinch of nutmeg
  • 1 1/2 cups freshly grated Parmesan cheese

Directions

  1. Heat a large skillet over medium high heat, add the olive oil and swirl pan to coat the bottom. Toss in the mushrooms, onions, thyme and pepper. Let cook undisturbed until browning starts to appear and then stir in the Marsala. Add the chicken and allow to come to a boil; reduce heat to medium and continue to cook, stirring often until chicken turns to a lighter color (white) on the outside yet still pink on the inside. Cover with lid, reduce heat to low and simmer for 30 minutes. Scatter asparagus on top of chicken mixture, add cover and remove from heat.
  2. In a medium saucepan, make the sauce by melting the butter on medium heat and whisking in the flour and chicken bouillon; stir a couple of minutes to blend and cook out the raw flour taste. Whisk in the next 5 ingredients and bring to a boil. Reduce heat to medium low and simmer a few more minutes until sauce has thickened. Stir in the cheese and remove from heat.
  3. In a bowl, combine about 1/3 of the Alfredo sauce with the pasta.
  4. Plate or arrange on serving platter the cooked pasta, the chicken mixture using a slotted spoon followed with ladling the remaining sauce over the top. Garnish with more Parmesan or chopped parsley.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 282g
Recipe makes 4 servings
Calories 541  
Calories from Fat 318 59%
Total Fat 35.95g 45%
Saturated Fat 16.74g 67%
Trans Fat 0.08g  
Cholesterol 110mg 37%
Sodium 722mg 30%
Potassium 431mg 12%
Total Carbs 16.82g 4%
Dietary Fiber 1.1g 4%
Sugars 7.72g 5%
Protein 33.52g 54%

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