FETTUCCINE ALFREDO WITH CHICKEN AND MUSHROOMS
Prep time: 20 minutes
Cooking time:
Serves: 6 to 8
1 box fettuccine noodles, cooked according to package instructions
1/2 large Rotisserie Chicken (bought mine from Costo) – shredded
4 tbsp olive oil
10 cloves garlic, minced
2 lbs mushrooms (combination of portobella and white button mushrooms)
1/2 white wine
salt and pepper
1 stick butter, softened
1 tbsp lemon juice
1 large nestle cream or 2 cups heavy cream
1 large can evaporated milk
3/4 bottle of grated parmesan cheese
finely chopped fresh parsley
Pre heat oil and add garlic over medium heat.
Cook for 30 seconds.
Add mushrooms and increase heat to high.
Add white wine
Season with salt and pepper
Allow the alcohol to boil off
Add lemon juice.
Cook for 5 minutes until soft.
Add softened butter.
Cook for 30 seconds.
Add cream and milk.
Add chicken to the wok.
Stir and cook for 5 minutes (simmering)
Add parmesan cheese and keep stirring until sauce is slightly thick.
Cool down for 5 minutes..
Serve with cooked pasta and garnish with parsley.
cookware purchase: https://www.heritagesteel.us/pages/ch…
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