Irresistible Chicken and Mushroom Alfredo
This is a lower-calorie variation of Emeril Lagasse's Mushroom Orecchiette. He uses cream and no chicken; I've made a few other alterations.
Equipment
- Large Skillet
- Large pot
- Sharp knife
Ingredients
- 12 ounces pasta linguini or orecchiette
- 2 tablespoons good olive oil
- 1 pound wild mushrooms stems trimmed, wiped clean, sliced thin
- 1 chicken breast sliced into pieces I use organic rotisserie chicken from my favorite market
- 1 small shallot chopped fine
- 2 cloves garlic chopped fine
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups ½ & ½
- ½ cup good parmesan cheese grated fine
- 1 tablespoon finely chopped parsley for garnish
Instructions
- On high heat, bring a large pot of salted water to a boil
- Add the pasta and cook for 12 minutes or until al dente
- Meanwhile, in a large sauté pan
- Heat olive oil over medium-high heat, Add the mushrooms and stir for about 4 minutes, until soft.
- Add the garlic, butter, and shallots, add salt, pepper and thyme, and stir until fragrant, about 2 minutes
- Add pieces of rotisserie chicken
- Add ½ & ½, increase heat to high, bring to a boil briefly, then reduce to simmer until the sauce thickens enough to coat the back of a spoon, 5 minutes
- Add parmesan and adjust seasoning to taste.
- When pasta is ready, drain and add to the pan of chicken and mushrooms
- Toss together well over low heat for about 1 minute
Notes
Plate and add parsley or thyme to garnish, divide among four plates, and serve immediately.
REHEATING INSTRUCTIONS:
To reheat your leftovers, place them in a small saucepan and heat over medium-low heat. Once it starts to warm, add a splash of milk or cream. Stir well with a wooden spoon and increase the heat to medium. Let it simmer, but be careful not to let it boil.
Nutrition
Calories: 920kcal
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