Chicken And Garlic Mushrooms With Alfredo Pasta Wildtree Foods Recipes

Steps:

• 1. OVER MED HEAT ADD BUTTER N OLIVE OIL TO A LARGE PAN. SAUTÉ MUSHROOMS N BROWN A BIT. THEN ADD GARLIC N COOK FOR A MINUTE OR TWO. SPRINKLE IN FLOUR N COOK FOR A MINUTE.
• 2. POUR IN MILK N REDUCE HEAT TO LOW N CONTINUE STIRRING UNTIL SLIGHTLY THICKND. ADD S n P.
• 3. ADD IN PARM CHEESE N CRUSHD RED PEPPER (if using). STIR TO COMBINE.
• 4. STIR IN CHOPPD CHICKEN
• 5. ADD TO COOKD PASTA N SPRINKLE WITH CHOPPD PARSLEY. ENJOY :)
• 6. ADD CHOPPD BROCCOLI FOR A BIT MORE HEALTHIER MEAL...8)

Steps:

• Bring a large pot of salted water to a boil to cook the fettuccine.
• Cut chicken into bite-sized pieces and season with salt and pepper.
• Melt 1 tablespoon butter in a saute pan over medium heat.
• Add chicken and saute until lightly browned and almost cooked, 3-5 minutes.
• Stir in garlic; cook 2 minutes.
• Add remaining 7 tablespoons butter and cream to chicken mixture.
• Bring to a boil and simmer until butter melts and mixture begins to thicken, 5 minutes, stirring frequently.
• Cook pasta according to package directions; drain and set aside.
• Stir cheese and peas into cream mixture, cook until cheese is melted and mixture thickens, 2-3 minutes.
• Season with salt and pepper.
• Combine chicken mixture and fettuccine; divide evenly among 4 shallow bowls.

Steps:

• Pour 1/3 alfredo sauce in slow cooker.
• Add chicken, then add remaining sauce.
• Cover, and cook an low for 8 hours.
• Fifteen minutes before serving, add noodles and mushrooms, mixing well.
• Sprinkle top with cheese.
• Ready to serve when cheese is melted.

Steps:

• Melt butter in 12-inch nonstick skillet over medium heat. Cook bread crumbs in butter 2 to 3 minutes, stirring frequently, until golden brown. Remove bread crumbs from skillet.
• Spray skillet with cooking spray; heat over medium heat. Sprinkle chicken with pepper. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in pasta sauce, mushrooms, onions and 2 tablespoons basil. Cover and cook over medium-low heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
• Arrange chicken on serving plate. Spoon sauce over top. Sprinkle with bread crumbs. Garnish with additional basil.

Steps:

• Cut fat off of chicken. Cut chicken into bite sized pieces and set aside.
• In a small bowl, combine olive oil, wine vinegar, basil, chives, garlic, salt, & pepper.
• Sautee chicken in large skillet until no longer pink and nicely seared on both sides. This will take approximately 30 minutes on med-high heat with an electric stove.
• While chicken is sauteeing, cook pasta according to package instructions. Spoon mixture from step 2 over chicken about 2 minutes before it is done cooking.
• When pasta is done, drain in colander and place in a large (very large) bowl. Add chicken and alfredo sauce to the noodles. Use a scooper to incorporate well.
• Serve and enjoy!

Steps:

• In a non-stick pan, cook chicken until opaque, about 5 minutes.
• Remove to bowl.
• In same pan melt 2 tablespoons butter.
• Saute Mushrooms over medium heat for a couple of minutes.
• Add some of the garlic and cook until mushrooms are done.
• Remove to same bowl as chicken.
• Melt the rest of the Butter and add the rest of the minced garlic.
• Cook a couple of minutes,BUT DO NOT brown garlic.
• Add chicken broth and bring to boil, cook 3 to 4 minuted.
• Add cream and bring to boil, simmer for 5 minutes.
• Add corn starch mixture to thicken a bit.
• Add Parmesan cheese.
• Salt and pepper to taste.
• Enjoy.

Steps:

• In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
• In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
• Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
• Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
• For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
• Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
• Add in flour and stir for 1 minutes.
• Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
• Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
• Season with seasoned salt or white salt and black pepper to taste.
• Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
• Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
• This sauce will thicken upon standing.