I'll take any excuse to use some delicious but fatty alfredo sauce.
And this recipe was a great reason.
We just kinda came up with this recipe because we had chicken, leftover alfredo sauce, and we love mushrooms. No other explanation needed, eh?
I like to buy the Miller Brand Amish Chicken from our local grocery store. They have way less fatty extra skin on them and I don't have to cut off much fat. Plus they just make me feel better about myself that I'm getting healthier chicken.
Chicken and Mushroom Fettuccine Alfredofrom the kitchen of SteakNPotatoesKindaGurl
- 1 lb fettuccine
- 4 oz mushrooms, sliced
- 2 tbsp butter, divided
- 2 or 3 boneless skinless chicken breasts, rinsed and diced
- freshly ground black pepper
- garlic powder
- 1 garlic clove, minced
- leftover Alfredo Sauce
- 3 tbsp green onions, chopped
In a large pot, cook pasta according to directions on package.
Saute mushrooms in 1 tbsp butter. Season with salt while mushrooms are cooking, stir.
Season chicken with salt, pepper, and garlic powder. In a skillet, melt the other 1 tbsp butter and minced garlic and saute the chicken until done.
Reheat the alfredo sauce in a small pot.
Serve by topping the pasta with alfredo sauce, chicken, mushroom, and green onions. Or you can mix the alfredo sauce in with the pasta, or mix it all together.
I could eat this very often. But I probably shouldn't... that danged high-calorie alfredo sauce! But please indulge once in awhile and make this delicious meal. The extra calories are well worth it.
Peace, and bacon grease!