fire roasted tomato and mushroom pasta alfredo
(1 rating)
I came up with this recipe while building up my pantry, need something for dinner and just started grabbing out of the cupboard. Light but substantial, great easy pasta night dinner
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(1 rating)
yield
6 serving(s)
prep time
1 Hr 30 Min
cook time
30 Min
method
Stove Top
Ingredients For fire roasted tomato and mushroom pasta alfredo
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2 mdchicken breasts, boned and skinned, cut into bite size pieces
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2 Tbspolive oil, extra virgin
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salt and pepper
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1 smonion, diced
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1/2 lbcrimini mushrooms, sliced
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2 Tbspchopped, yellow or red bell peppers
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2 clovegarlic, minced
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1 candiced, fire roasted tomatoes
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1/4 cdry, white wine
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1 jar16 oz alfredo sauce
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1/2 lbbow tie pasta
How To Make fire roasted tomato and mushroom pasta alfredo
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1Heat 1 TBLS olive oil in large fry skillet, add chicken, salt and pepper to taste. Cook until chicken is lightly browned, set aside.
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2In same pan, add remaining olive oil into pan, add mushroom and onions and cook onions until translucent, add yellow bell peppers and garlic and cook 5 - 7 mins on low
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3Add wine and let reduce by half. Drain tomatoes add to vegetables and cook 10 mins on low.
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4Boil pasta water and add bow tie pasta, cook as directed until al dente.
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5Add jar of Alfredo Sauce to veggies and tomatoes. Once pasta has cooked add to sauce. Use pasta water to thin if needed. Top with parmesan cheese and serve.
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