Fire Roasted Tomato and Mushroom Pasta Alfredo

Tracy Daddio


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 vote
1 Hr 30 Min
30 Min
Stove Top


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


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

About Fire Roasted Tomato and Mushroom Pasta Alfredo

Course/Dish: Pasta, Roasts
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Alfredo