fire roasted tomato and mushroom pasta alfredo
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
prep time
1 Hr 30 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 medium chicken breasts, boned and skinned, cut into bite size pieces
- 2 tablespoons olive oil, extra virgin
- - salt and pepper
- 1 small onion, diced
- 1/2 pound crimini mushrooms, sliced
- 2 tablespoons chopped, yellow or red bell peppers
- 2 cloves garlic, minced
- 1 can diced, fire roasted tomatoes
- 1/4 cup dry, white wine
- 1 jar 16 oz alfredo sauce
- 1/2 pound bow tie pasta
How To Make fire roasted tomato and mushroom pasta alfredo
-
Step 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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Step 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
-
Step 3Add wine and let reduce by half. Drain tomatoes add to vegetables and cook 10 mins on low.
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Step 4Boil pasta water and add bow tie pasta, cook as directed until al dente.
-
Step 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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