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Breaded Chicken Fettucine Alfredo Especial
Chicken w/ Mushrooms in alfredo sauce |
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One pack of chicken breasts (3-4 count)
one can of evaporated milk
one 8 oz pkg cream cheese
1/2 c Parmesan
Italian breadcrumbs
Canola oil for frying chicken
one package of sliced mushrooms
four cloves of garlic
2 tblsp of butter
dash of cayenne
1/4 tsp thyme
1/4 tsp rosemary
salt and pepper
1/4 c onion, minced
bit of olive oil
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First, wash the chicken breasts. Chop into bite sized pieces. Leave damp and coat with breadcrumbs. I was out of milk and eggs...feel free to use either instead of water. Fry the pieces a batch at a time in canola oil until browned. Drain on paper towels.
You can have your sauce cooking at the same time or after. Pour the evaporated milk, cream cheese (cubed) and butter into the pan until it melts, stirring often. Add the parmesan, stirring. Add the mushrooms and seasonings. In a separate small skillet, saute the onion with garlic lightly...the garlic will burn if you cook too long or too hot. Add to the sauce. Cook until bubbly and thick. Add the chicken pieces and stir.
Boil your bowtie pasta as instructed on the box. Rinse. Serve the yummy chicken/mushroom sauce over top. Bon appetit!
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Preparation Time: 45 min |
Serves: 5-6 |
| Recipe Origin: United States |
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Submitted by: |
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DWN
United States |
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| This recipe has been viewed 4720 times. |
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