italian glazed chicken and portabello-afredo pasta
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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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Ingredients For italian glazed chicken and portabello-afredo pasta
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1-2 lbchicken breast halves, skinless and boneless (depending on how many you are feeding)
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1/2 bottleitalian dressing
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1 lbsliced portabello mushrooms
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1 lgsweet onion diced
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1-2 lbpasta of choice (i use spinach linguini)
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1 bottlealfredo sauce (or make your own)
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fresh, grated parmesan cheese as garnish (to taste)
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1 clovefresh garlic
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2 Tbspevoo
How To Make italian glazed chicken and portabello-afredo pasta
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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