Chicken and Mushroom Alfredo
A true Alfredo sauce is best served traditionally with cream and cheese. While there are lighter versions, for special occasions, nothing beats the richness of whipping cream.
Serves: 4
Prep time: 20 min | Cook time: 20 min
Ingredients:
- ½ lb (250g) penne pasta
2 boneless, skinless chicken breasts - 1 tbsp (15 mL) olive oil
- 2 oz (60 g) thinly sliced prosciutto or cured ham
- 10 oz (284 mL) can Money’s Mushrooms, Sliced, drained
- 1 cup (250 mL) whipping cream
- 2 tbsp (25 mL) unsalted butter
- ⅓ cup (75 mL) freshly grated Parmesan cheese
- 2 tbsp (25 mL) minced fresh basil or parsley
- Salt and freshly ground black pepper
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add penne pasta and cook until tender but still slightly firm, about 10-12 minutes.Prepare the Chicken:
Slice the chicken into julienne strips. Sauté in olive oil in a heavy saucepan until lightly golden and fully cooked, about 4 minutes. Remove the chicken with a slotted spoon and set it aside.Cook the Prosciutto:
Chop the prosciutto and sauté it in the remaining oil until it starts to crisp. Transfer to paper towels to drain.Cook the Mushrooms:
In the same pan, add the mushrooms and stir-fry until they turn golden on the edges and their liquid evaporates. Stir in the cream, butter, and Parmesan cheese, and simmer on low heat for 5 minutes.Combine Everything:
Drain the pasta and return it to the saucepan. Add the mushroom sauce, cooked chicken, and basil or parsley. Gently fold everything together until the sauce coats the pasta evenly, about 5 minutes. Season with salt and pepper to taste.Serve:
Serve the pasta with crisp prosciutto scattered on top. Pair it with a fresh green vegetable salad on the side.
Note: For a lower-fat version, you can substitute some of the cream with light cream cheese.
Enjoy your rich and creamy Chicken and Mushroom Alfredo!
Nutritional Information:
- Cal 277, Pro 5 g, Total Fat 21 g, Sat. Fat 10 g, Chol 43 mg, Carb 20 g, Fibre 2 g, Sodium 566 mg
