Real Recipes From Real Home Cooks ®

fire roasted tomato and mushroom pasta alfredo

(1 rating)
Recipe by
Tracy Daddio
Dewey, AZ

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

(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

  • 2 md
    chicken breasts, boned and skinned, cut into bite size pieces
  • 2 Tbsp
    olive oil, extra virgin
  • salt and pepper
  • 1 sm
    onion, diced
  • 1/2 lb
    crimini mushrooms, sliced
  • 2 Tbsp
    chopped, yellow or red bell peppers
  • 2 clove
    garlic, minced
  • 1 can
    diced, fire roasted tomatoes
  • 1/4 c
    dry, white wine
  • 1 jar
    16 oz alfredo sauce
  • 1/2 lb
    bow tie pasta

How To Make fire roasted tomato and mushroom pasta alfredo

  • 1
    Heat 1 TBLS olive oil in large fry skillet, add chicken, salt and pepper to taste. Cook until chicken is lightly browned, set aside.
  • 2
    In 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
  • 3
    Add wine and let reduce by half. Drain tomatoes add to vegetables and cook 10 mins on low.
  • 4
    Boil pasta water and add bow tie pasta, cook as directed until al dente.
  • 5
    Add 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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