Chicken Mushroom Alfredo Recipes

MUSHROOM CHICKEN ALFREDO

Steps:

• In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.

CHICKEN MUSHROOM ALFREDO

Steps:

• In a large skillet, heat 2 Tablespoons olive oil over medium-hight heat. Add the chicken and brown on all sides. Remove from the heat and set aside.
• In the same pan as the chicken cooked, melt two tablespoons of butter, Add sliced mushrooms and cook for 10-12 minutes or until golden and caramelized.
• Meanwhile In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce. Reserve a cup of cooking water before draining.
• Once the mushrooms are cooked, add the garlic and cook for 1-2 minutes longer.
• Add the cream and butter stir until the butter is melted and is and combined into the cream. Cook over medium heat for 6 to 8 minutes, until it begins to reduce and thicken.
• Mix in the nutmeg and cheese. Season with freshly grated black pepper and stir until the cheese melts into the sauce. Once the pasta is just under done, add the noodles, chicken and parsley to the pan.
• Gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
• Top with more grated cheese and chopped parsley. Serve immediately.

CHICKEN & MUSHROOM ALFREDO

Steps:

• In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

CHICKEN MUSHROOM ALFREDO

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)

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS

Steps:

• Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
• Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
• Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
• Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
• Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
• Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
• Fluff rice gently with fork and cool 1 hour. Do not cover.
• Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
• To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
• Yield: 16 cups

PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
• Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
• While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
• Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
• Drain pasta and add to sauce with shredded chicken.

KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO

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.

ALFREDO CHICKEN AND MUSHROOMS

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.

SCARFACE ( CHICKEN MUSHROOM ALFREDO)

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.