Kittencals Chicken And Mushroom Alfredo Recipes

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.

KITTENCAL'S ALFREDO SAUCE

Steps:

• In a medium heavy-bottomed saucepan melt butter over medium-low heat.
• Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
• Add in flour and stir for 1 minute.
• Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
• Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
• Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
• Season with salt and black pepper to taste.
• Serve over pasta and sprinkle with more Parmesan cheese.
• *Note* This sauce is best if eaten right away as it will become thicker upon standing.

MUSHROOM CHICKEN ALFREDO

Steps:

• Pour 1/3 alfredo sauce in slow cooker.
• Add chicken, then add remaining sauce.
• Cover, and cook an low for 8 hours.
• Fifteen minutes before serving, add noodles and mushrooms, mixing well.
• Sprinkle top with cheese.
• Ready to serve when cheese is melted.

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, about 3 minutes.
• Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
• Serve over hot fettuccini, with fresh grated parmesan on top.

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.

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.