| | Chicken and Mushroom Linguine Alfredo sauce
12 ounces of uncooked linguine
1 pound of skinless, boneless chicken breasts, cut into 1 inch pieces
3 cups of sliced mushrooms (about 8 ounces)
1 small onion, chopped (about 1/4 cup)
2 tablespoons of chopped fresh parsley |
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Prepare the Alfredo Sauce as directed, except reserve 2 tablespoons of freshly grated Parmesan cheese, set aside. Cook and drain linguine as directed on package. While linguine is cooking, spray a 10 inch skillet with nonstick cooking spray. Cook chicken, mushrooms and onion in skillet over medium heat 5 to 7 minutes, stirring occasionally, until the chicken is no longer pink in center. Stir in Alfredo Sauce. Toss linguine and chicken mixture. Sprinkle with reserved cheese and the parsley. Makes 6 servings |
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