Scarface ( Chicken Mushroom Alfredo)
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 1 chicken breast, skined and cut into 1/2 inch pieces
- 4 -8 ounces mushrooms, sliced
- garlic, lots of it,peeled and minced (I use about 6 cloves, depends on size)
- 1⁄4 cup butter, more if you like
- 1 cup chicken broth
- 1 1⁄2 cups cream, can use light cream for lower fat
- 1 tablespoon cornstarch, dissolved in
- 3 tablespoons water or 3 tablespoons broth
- 3⁄4 cup grated parmesan cheese (more or less)
- 4 -6 ounces cooked penne pasta
directions
- In a non-stick pan, cook chicken until opaque, about 5 minutes.
- Remove to bowl.
- In same pan melt 2 tablespoons butter.
- Saute Mushrooms over medium heat for a couple of minutes.
- Add some of the garlic and cook until mushrooms are done.
- Remove to same bowl as chicken.
- Melt the rest of the Butter and add the rest of the minced garlic.
- Cook a couple of minutes,BUT DO NOT brown garlic.
- Add chicken broth and bring to boil, cook 3 to 4 minuted.
- Add cream and bring to boil, simmer for 5 minutes.
- Add corn starch mixture to thicken a bit.
- Add Parmesan cheese.
- Salt and pepper to taste.
- Enjoy.
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Reviews
-
What a dish! I have a son who refuses to eat any creamy dishes, he happily gobbled this up and asked for more. I used 1 cup of cooked pasta water mixed with chicken stock powder. This recipe is fast, much faster than stated (less than 20 minutes). I added 1 cup of peas and 1 cup of bacon. I will admit that there is a lot of sauce and it coated 500g (over a pound) of pasta - thanks for posting! A great meal for those after school sports nights.
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This is a favorite dish of my family's that we usually order at a local italian restaurant. I've tried to duplicate it in the past using jarred alfredo sauce. It doesn't even come close. This recipe is wonderful. I get the authentic taste, and none of the sodium found in the jar sauces. It's so easy to make, and I usually use rigatoni pasta. I also add dried or freshly chopped parsley. I am also going to try adding a small can of cream of mushroom to the sauce. Thanks for this great recipe, I will never use the jar again!
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This was really good! I made it with fat free 1/2 and 1/2 instead of cream. I didn't use any butter - just a little olive oil to saute the mushrooms. I also used less garlic, only because I didn't have as much on hand as I thought. I threw in some garlic salt to make up the difference. I needed to add a bit more cornstarch to get the sauce to thicken up, but it eventually did. Will definitely make this again.
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RECIPE SUBMITTED BY
Barb G.
Sonora, California