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Pasta Alfredo With Wine-Poached Chicken

Cooking for two sometimes poses problems with sauce mixes, so I combined two recipes into one to use the extra sauce. The chicken can be used straight from the freezer.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • In a 10-inch frying pan, combine mushrooms, broth, wine, white pepper and tarragon.
  • Add chicken, cover and bring to the boil over high heat.
  • Reduce heat and simmer, covered, until meat in the thickest part is no longer pink (20 minutes)
  • Cut to test.
  • While chicken is cooking, cook pasta according to package directions.
  • Drain, add 1 tablespoon butter to keep it from sticking together; set aside.
  • Prepare sauce according to package directions and add to noodles.
  • Add chicken and enough of the wine mixture to thin down a little and add flavor.
  • Add salt to taste and sprinkle with parsley, if desired.
  • Serve with lettuce wedge and dressing.
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RECIPE MADE WITH LOVE BY

@jeannie smith
Contributor
@jeannie smith
Contributor
"Cooking for two sometimes poses problems with sauce mixes, so I combined two recipes into one to use the extra sauce. The chicken can be used straight from the freezer."
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  1. jeannie smith
    Cooking for two sometimes poses problems with sauce mixes, so I combined two recipes into one to use the extra sauce. The chicken can be used straight from the freezer.
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