Chicken and Mushroom Fettuccine Alfredo

Ingredients:
 

1 pound dried fettuccine
1 Rotisserie Chicken, shredded 
12 tablespoons unsalted butter

1 red onion, minced

4 cloves garlic, minced
2 cup heavy cream
2 cup finely grated Parmigiano-Reggiano
1 package of mushrooms, chopped
1 teaspoon salt
½  teaspoon freshly ground black pepper

½ cup Fresh parsley

¼ cup basil, optional

 

Directions:
 

Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium sauce pan over medium-high heat. Add onions and sauté until tender. Add garlic and cook for about a minute.  In another pan add 1 Tablespoon olive oil and add sliced mushrooms, cook until tender.  Add heavy cream to onions and garlic butter and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.  Add chicken and mushrooms to cream sauce.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream-chicken mixture and half of the Parmesan and toss to combine thoroughly. Season with salt, pepper and Mrs. Dash Garlic and Herb, to taste. Stir in chopped parsley and basil.  Sprinkle with remaining Parmesan.  Serve immediately.

No comments found.