italian glazed chicken and portabello-afredo pasta
(1 RATING)
I made this on a whim for a pot-luck about 15 years ago, and didn't have anything left to take home. It has been a favorite of mine ever-since!
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yield
Ingredients
- 1-2 pound chicken breast halves, skinless and boneless (depending on how many you are feeding)
- 1/2 bottle italian dressing
- 1 pound sliced portabello mushrooms
- 1 large sweet onion diced
- 1-2 pound pasta of choice (i use spinach linguini)
- 1 bottle alfredo sauce (or make your own)
- - fresh, grated parmesan cheese as garnish (to taste)
- 1 clove fresh garlic
- 2 tablespoons evoo
How To Make italian glazed chicken and portabello-afredo pasta
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Step 1On meduim heat, put italian dressing and chicken into a deep skillet.. cook covered (it will splatter) and turn a few times. Reduce heat after it has cooked for several minutes on each side, Cook uncovered until dressing has reduced to a glaze. Set chicken aside on a plate to rest while you prepare pasta and sauce.
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Step 2Sautee onions,garlic and mushrooms in olive oil over medium heat until onions begin to caramelize. Add to alfredo sauce in a sauce pan and simmer for 5-10 minutes.
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Step 3Coat prepared pasta with sauce, then slice chicken and place on top. Sprinkle with desired amount of parmesan cheese, and serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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