MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CREAMY MUSHROOM TORTELLINI ALFREDO
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g
MUSHROOM TORTELLINI ALFREDO
Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
- Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g
MUSHROOM ALFREDO PASTA
Creamy pasta tossed in a homemade mushroom alfredo sauce
Provided by Madeline
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Heat a large frying pan over medium-low heat and add the oil and minced garlic to the warm pan. Saute the garlic until soft and fragrant, about 3 minutes. Boil salted water for pasta.
- Add the sliced mushrooms to the pan. Saute until the mushrooms begin to brown, about 5 minutes. Add 1 tsp of salt to the mushrooms and saute for another minute.
- At this point add the pasta to the boiling water to cook.
- Add the butter to the pan with the mushrooms and saute until it melts. Once the butter melts pour in the heavy cream and let it simmer with the mushrooms for 4 minutes. Slowly mixing in the parmesan cheese and continuously stir until the cheese melts and mixes in.
- Reserve 1/4 cup of the pasta water and drain the cooked pasta. Mix the pasta water and cooked pasta in with the sauce. Toss to combine and cook for another 2 minutes. Serve with fresh basil, parmesan cheese and truffle oil
Nutrition Facts : Calories 520 calories, Sugar 3.4 g, Sodium 936 mg, Fat 30 g, SaturatedFat 15.1 g, TransFat 0.4 g, Carbohydrate 46.7 g, Fiber 2.1 g, Protein 17.2 g, Cholesterol 63.6 mg
ALFREDO SAUCE WITH MUSHROOMS
This is a great alternative to Olive Garden's alfredo sauce. Since conjuring this recipe, my boyfriend and I have sat out the Italian restaurants and just had our own.
Provided by aaliyah105
Categories Sauces
Time 25m
Yield 3-4 plates, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the mushrooms with enough olive oil to coat the bottom of the skillet.
- Once the mushrooms are sauteed, set aside.
- In a 4-quart saucepan, melt the butter on medium-low to medium heat.
- After butter is melted, pour the cream (or half-half) and stir.
- Add the cooking wine, the cornstarch, and the cheeses. Continue to stir.
- While stirring the sauce, add the Italian seasoning and garlic powder. Let sauce cook for 5-10 minutes.
- When sauce is almost ready, add the sauteed mushrooms.
- Reduce heat to low/simmer for a couple of minutes. Make sure to stir so there is no sticking.
- After stirring, enjoy!
Nutrition Facts : Calories 786, Fat 66.1, SaturatedFat 39.3, Cholesterol 191.9, Sodium 263.4, Carbohydrate 12.2, Fiber 0.3, Sugar 2.3, Protein 3.5
MUSHROOM ALFREDO
Make and share this Mushroom Alfredo recipe from Food.com.
Provided by Frank Butcher
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine soup, milk, red pepper, cheese, garlic and parsley.
- Bring to boil at medium heat, stirring often.
- reduce heat and simmer for 5 mins.
- Pour sauce over noodles and sprinkle with pepper and additional cheese if desired.
- Notes: This is a quick-to-fix meal (takes longer to cook the fettuccine than the sauce), that will become a favourite. I usually increase the garlic to 2 plus cloves (the larger the better - but I am a garlic freak !).
Nutrition Facts : Calories 117.9, Fat 7.5, SaturatedFat 2.8, Cholesterol 9.8, Sodium 603.9, Carbohydrate 8.3, Fiber 0.5, Sugar 2, Protein 4.9
EASY HOMEMADE CREAMY ALFREDO WITH MUSHROOMS
Steps:
- Boil pasta according to instructions on the box. For the Mushroom Alfredo Sauce: In a saucepan add 1 stick of unsalted butter, 16 ounces of heavy whipping cream, and 2 ounces of cream cheese. Sauté until the butter melts completely. Add in 3/4 cup grated parmesan cheese, 1/2 teaspoon of black pepper, 1/4 teaspoon of salt, and 1 teaspoon of garlic powder. Simmer all for 15 minutes. Meanwhile, on a skillet, sauté sliced mushrooms. Add about 1 teaspoon of salt. Mix occasionally, until mushrooms brown up. Add mushrooms to the rest of the ingredients in the simmering pot. Turn heat off. Combine with the pasta and serve!
LIGHTER MUSHROOM TORTELLINI ALFREDO
This pasta dish is a perfect choice for meatless Monday, and with minimal ingredients it's fast to make, too!
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 3
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 2 to 3 minutes.
- Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
- Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 46.9 g, Cholesterol 87.3 mg, Fat 24.9 g, Fiber 2.5 g, Protein 23.4 g, SaturatedFat 14.6 g, Sodium 759.1 mg, Sugar 7.5 g
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