Sunday, May 7, 2017

Chicken & Mushroom Alfredo Bake

I think that the pasta section of this blog has by far the most recipes in it. So why not add yet another one to the list!

This simple pasta is a great weeknight meal, it comes together super quick and there is a bit of a cheat by using store bought Alfredo sauce.

I love mushrooms and chicken together so this dish was a real winner for me.
The sauce is creamy but not too rich, it really was very delicious!

What you need,

2 chicken breasts cut into half inch pieces
Season Salt & Pepper (to taste)
1 tbsp. vegetable oil
8-10 button mushrooms sliced
1 jar Alfredo sauce (I used Classico Roasted Garlic)
½ cup of milk (I used 1%)
¼ cup fresh chopped parsley
½ cup grated cheddar cheese
1 cup dry pasta, use any shape you like, I used the crazy spiral kind

Start by heating your oven to 375 degrees. Lightly grease a baking dish.

In a large skillet over medium heat add 1 tablespoon vegetable oil.
Season the chicken generously with season salt and pepper.
Cook for 2-3 minutes per side until golden brown and crisp. Remove the chicken from the pan and set aside.

Add the sliced mushrooms to the pan, add a bit more oil if you feel like you need to.

Cook for 8 or 9 minutes until they begin to soften and turn a nice golden brown. Remove them from the pan as well.

Pour the jar of sauce and milk into the pan and let the sauce heat up. Scrape the bottom of the pan to make sure you get all those good chicken and mushroom bits!

Season the sauce with salt and pepper if needed.

Add the chicken and mushrooms to the sauce and let it simmer on low for a few minutes. Stir in all but 1 teaspoon of the parsley.

Meanwhile cook the pasta to package directions. Make sure you drain it when it is still pretty el dente, it will continue to cook in the sauce while it is baking.

Add the cooked pasta to the sauce and stir to combine. Add a little more milk if the sauce seems too thick.

Pour the pasta into the prepared baking dish. Top with the grated cheese and bake in the oven for 20-25 minutes.  

Remove the pasta from the oven and sprinkle with the remaining parsley.

Serve hot with a nice side salad for a perfect dinner!

This pasta was so good! I love a baked pasta, that crispy cheese is my soul food!

It also made great left over lunches the next day.



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