Recipe of the Session: Alfredo Chicken Pasta

Ingredients:

• 2 pounds of chicken breast
• ¾ of a pound fettuccine pasta
• 1 pound white mushrooms, thickly sliced (optional)
• 3 cloves of garlic (minced)
• 3 ½ cups heavy whipping cream or equal parts milk and heavy cream
• ¼ cup parsley, finely chopped
• 1 tsp salt
• ¼ tsp black pepper
• 3 tbsp olive oil
• 1 tbsp butter

Instructions:

1. Cook the pasta in salted water according to package instructions, drain and set aside.
2. Meanwhile, slice the chicken into thin strips and season all over with salt and pepper
3. In a large pan or skillet, heat 2 tbsp olive oil over medium/high heat and cook the chicken until lightly golden and cooked through. Remove the chicken from the pan and cover with foil to keep warm
4. In the same pan, again over medium/high heat, add 1 tbsp of butter with 1 tbsp of olive oil, add and saute the onion until soft then add and sauté the mushrooms, stirring frequently. Add garlic and keep on stirring.
5. Pour the cream into the pan and let it simmer until it begins to thicken. Add the chicken and parsley into the pan and season the sauce with salt and pepper.
6. Add the cooked pasta and stir to combine. Turn off the heat and let it rest for 5- 10 minutes before serving.

Bon Appetit!