Super Fast Mushroom Alfredo Recipe By Tasty

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DELICIOUS MUSHROOM ALFREDO



Delicious Mushroom Alfredo image

I looked everywhere for a good mushroom alfredo. I used to saute the mushrooms and add them in, but they just weren't as good as I hoped. After some experimentation I came up with this recipe for my Mother-in-Law's birthday party and it was unbelievable. Everyone loved it! I served it over tortellini, but generally I'll just serve it over wheat pasta noodles.

Provided by DomDem

Categories     Very Low Carbs

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup sweet butter (halved)
2 cups portabella mushrooms or 2 cups cremini mushrooms
2 -3 garlic cloves, minced
1 small white onion (optional)
4 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
1 cup mozzarella cheese
16 ounces thin spaghetti noodles (optional)

Steps:

  • Melt half the butter in medium saucepan over medium/low heat.
  • Add the garlic, onion, and mushroom and sauté until the liquid is released. 5-7 minutes.
  • Add the remaining butter, cream, and white pepper and bring mixture to a simmer.
  • Stir often.
  • Begin your noodles or tortellini at this point so everything will be done at the same time.
  • Add the Mozzarella cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth, stirring constantly.
  • When sauce has thickened add the Parmesan cheese and stir frequently until smooth. Remove from heat when sauce has reached desired consistency.

Nutrition Facts : Calories 783, Fat 80.7, SaturatedFat 50.2, Cholesterol 280.1, Sodium 309.6, Carbohydrate 6.7, Fiber 0.4, Sugar 1.2, Protein 11.4

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY



Super Fast Mushroom Alfredo Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell's® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley

Provided by Campbell's

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
3 cups baby bella mushroom, (option to use frozen mushrooms)
1 lb dried fettuccine pasta
2 tablespoons garlic, minced
6 cups Swanson® Vegetable Broth, divided
1 can Campbell's® Cream of Mushroom Soup, divided
½ teaspoon garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper, plus more for garnish
2 cups grated parmesan cheese
¼ cup fresh parsley, plus more for garnish

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
  • In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
  • Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
  • Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
  • Remove from the oven and stir in the parsley and some of the crispy mushrooms.
  • Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1323 calories, Carbohydrate 114 grams, Fat 81 grams, Fiber 3 grams, Protein 23 grams, Sugar 18 grams

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

Steps:

  • In a pan over medium-high heat, melt butter, then add the chicken breast.
  • Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
  • In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
  • Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  • Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
  • Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  • Add parmesan cheese and stir until melted.
  • Pour the sauce over cooked penne pasta, add the chicken and mix well.
  • Add parsley and extra parmesan. Mix well.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

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