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Pasta Plates > Pasta Milano with Chicken

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message 1: by Lisa (last edited Aug 02, 2009 05:27PM) (new)

Lisa (lbhick) A friend prepared this for me once and ever since it has become a family favorite. In fact, I fixed it for my book club a couple of months ago and it got high ratings. I don't have a written recipe; I just play around a little with the ingredients. The recipe is easily multiplied for larger crowds.

1 box of bowtie pasta
4 -6 chicken breasts or equivalent tenderloins
1 jar of Alfredo sauce ( Bertolli or Classico brand)
sun-dried tomato pesto (Buitoni brand)
1 package of sliced mushrooms
extra virgin olive oil

1. Saute mushrooms in EVOO, then remove from pan.
2. In same pan, cook chicken breasts in EVOO. Remove from pan and cut in bite size pieces.
3. Put chicken and mushrooms back in pan. Add alfredo sauce. Add 3+ Tbsp of sun-dried tomato pesto. Stir. Heat pan on medium until sauce lightly boils, then turn down heat to simmer.
4. Prepare bowtie pasta according to directions on package. Drain and put back in pot.
5. Add alfredo and chicken mixture to pasta. Stir. Heat on low until ready to serve, stirring occasionally.

1. I sometimes use chicken tenderloins, because they cook faster.
2. I adjust pesto sauce until I get a nice pink color or to taste.
3. I cheat and use a jar of alfredo sauce, because I like to combine home-cooking with convenience.
4. I top with shredded parmesan cheese if I have it on hand.

I enjoy serving this meal with asparagus roasted in olive oil and garlic salt.

Enjoy! :O

message 2: by Ali (last edited Aug 03, 2009 10:48AM) (new)

Ali | 130 comments Mod

Thank you for posting this, sounds very, very good!

I hope you are enjoying the group?!


message 3: by Lisa (new)

Lisa (lbhick) I'm enjoying it very much, thank you!

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