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.