Chicken Alfredo

19 Jul

Chicken Alfredo Sauce with Whole Wheat Penne

  • 2 chicken breasts cut into small bite-size pieces
  • 1 small onion, diced
  • 1.5 cups of cremini mushrooms, sliced
  • 2 small zucchinis, cut into 1 cm thick half moons
  • 1.5 cups of old cheddar, coarsely grated
  • 1/3 cup of parmesan cheese, finely grated
  • 2 small tomatoes or 1 large tomato, diced
  • 1.5 cups of milk
  • 2 tbsp of flour
  • 1 tbsp of extra virgin olive oil
  • 1 tbsp of unsalted butter
  • salt, pepper, paprika, thyme, oregano, nutmeg (add which ones and how every much you like)

Heat up a large sauce pot on the highest heat.  When the pot is hot, add the olive oil and butter.  Once the butter has melted, add the chicken and brown.  Wait until the chicken has cooked through, then add in the mushrooms, onion and spices.  Turn down to a medium heat and cook until the mushrooms and onions are soft.  Sprinkle the flour thinly and evenly onto the chicken, mushrooms and onions.  Pour in the milk and grated cheeses.  As the milk warms (this might require turning up the heat), the cheese will melt and the sauce will begin forming.  Once the cheese has melted or small bubbles appear, turn down the heat to low and let the sauce simmer until you’re ready to serve.  Just before serving, add the tomatoes to the sauce in order to warm the tomatoes through.

Serve with one package of whole wheat penne pasta.  Additionally, add the pasta into the sauce, combine and cook for a few minutes.  This helps the pasta absorb the sauce.  After plating, sprinkle more parmesan onto your chicken alfredo pasta.


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