Mushroom Chicken Alfredo

Biaggi's Ristorante Italiano Restaurant Recipe

2 1/2 cups Alfredo sauce
3/4 cup chicken broth
1 1/2 cups rotisserie chicken, pulled
1/2 cup wild mushrooms, sliced
1/2 teaspoon garlic puree
1/4 teaspoon Italian parsley, chopped
1/4 cup walnuts, chopped
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt and pepper
16 oz Gemelli pasta
1/4 teaspoon cracked black pepper
4 sprigs fresh basil

Place the Alfredo sauce, chicken broth, pulled chicken, wild mushrooms, garlic puree, parsley,
walnuts, salt and pepper in a large saute pan and bring to a boil, stirring continuously.
Reduce the heat to low and continue to stir and cook for one minute. Remove from heat,
cover and set aside.

Prepare the pasta according to the directions on the package, drain 90% of water; add the sauce to the pasta, toss over medium high heat for 1 to 2 minutes. Remove from heat and place on a large
serving platter. Garnish with cracked pepper and basil. Makes 3-4 servings.

1 comment:

  1. I will have to look for one of those grill pans, as I eat a lot of chicken. During the warm months I do use a gas grill outside, but have been using a Forman grill in winter. I have found that it will make nice grill marks, but to cook all the way through, wind up with burned grill marks. I never considered just a quick grilling to get the marks and finishing up in the oven. Thank you for the post. now I won't have to use ketchup to give my chicken a little moisture when I eat it. UpdateLand Deepwebsiteslinks.com