Sunday, August 7, 2011

Chicken Tomato Alfredo=YUM!

I have a love affair with pasta! I would be in some serious trouble had I married an Italian! ;) Luckily, my husband is Polish but holidays can be fattening with all of the homemade pierogies & cabbage rolls! lol

Anyway, here is one of my new favorite pasta recipes. This is super yummy! A couple weeks ago I had made a homemade alfredo sauce, but it called for butter, garlic, flour, half-and-half, Parmesan Cheese, Colby-Monterey Jack Cheese, and Sour Cream..among other things. The recipe was super super rich and my husband and I didn't care for it. It was a highly rated 5 star recipe on for us it was merely 3 stars if that. My husband and I didn't even have a second was that bad. I think it was just too much cheese, butter and sour cream!

Anyway I had made this Chicken Tomato Alfredo and fell head over heels in love with it!

This is my second time making it and I made a few minor changes from the original recipe, and to us it is perfect! The original recipe can be found HERE. I love her blog! Her recipes look sooo yummy! I definitely want to try more, especially after this recipe turned out soo well!
While her recipe was super yummy, I found that two cans of tomatoes like she suggested in place of mushrooms was just too much. My husband liked it, and while it was good, the second time I used only one can and it was PERFECT! I ate three huge plates! I'll be totally mad when it causes me to put on a few pounds, but I promise's sooooo worth it! ;)

Here is the recipe exactly as I made it!

Chicken Tomato Alfredo

1/4 cup butter

1/4 cup olive oil

3 chicken breasts (halves), cubed

1 regular onion,diced

2 tsp minced garlic (I used 4 large cloves)

1 cup heavy whipping cream

1 package Alfredo sauce mix (I used Knorrs)

12 oz. Fresh slice mushrooms (I didn't add any mushrooms because my hubby hates them, but I imagine it's sooo good that way)

1(15oz) can diced tomatoes
1 1/2 tsp salt

1 tsp pepper

1/4 cup chopped parsley or 2 T. dried (I used dried)

2 T. dried basil

1 lb fettuccini or any pasta you like, cooked according to package directions (I love using Penne Pasta)

1/2 cup Parmesan Cheese (not the shaker cheese...use the real shredded cheese)

Heat the oil and the butter in a large skillet over medium heat. Add the chicken, onion, and garlic and cook until chicken is no longer pink. While the chicken is cooking, whisk the cream and alfredo sauce mix together in a small bowl. When chicken is cooked pour the cream sauce mixture into the skillet with chicken. Add the mushrooms, tomatoes and salt and pepper. Bring to a boil over high heat while stirring. Reduce the heat and simmer about 10 minutes or until sauce thickens. Stir in Parsley and basil. Remove from heat and toss the sauce with cooked pasta and parmesan cheese.

This is soo yummy and it makes just enough sauce for 1 lb of penne pasta! Blogging this is making my mouth's nearly 9 at night and I think I'm headed to the fridge for leftovers! lol