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One-Pot Portobello Mushroom Chicken Alfredo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-5
Ingredients
Instructions
source:http://www.number-2-pencil.com
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-5
Ingredients
- 2 tablespoons of olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound of baby portobello (cremini) mushrooms, cut in half
- 3 cloves of garlic, minced
- 2 tablespoon of butter
- 1 3/4 cup of low-sodium chicken broth
- 1 1/2 cups of heavy cream
- 8 oz of uncooked penne pasta
- 2 cups (4 oz) of freshly shredded parmesan cheese
- kosher salt and freshly ground pepper, to taste
- 1/2 cup of fresh flat leaf parsley, minced
Instructions
- Season chicken breasts with 1/2 teaspoon of salt and freshly ground pepper.
- In a large sauté pan over medium high heat, brown chicken pieces in olive oil.
- Once browned, remove from pan and set aside. Chicken just needs to be browned, not cooked through as it will continue cooking later.
- Add butter to pan and sauté mushroom until tender, about 5 minutes.
- Season mushroom with additional 1/2 teaspoon of salt and freshly ground pepper.
- Add minced garlic to pan and sauté for additional 1-2 minutes.
- Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
- Stir in, browned chicken, heavy cream and uncooked pasta.
- Once the entire mixture is simmering, cover and reduce heat to low.
- Cook covered for 15-18 minutes, just until pasta is tender.
- Remove from heat and stir in parmesan cheese and top with fresh parsley.
- Alfredo sauce will continue to thicken as it cools
source:http://www.number-2-pencil.com