Today I made alfredo pasta with chicken, mushrooms, and grape tomatoes. I've made it once before, and I think it tasted better the first time. Not enough butter when I sauteed the mushrooms and tomatoes? Maybe. But hey, I made dinner like a good little housewife, so go me.
You'll need:
- 1 lb-ish boneless white meat chicken (I used chicken tenderloins, because they're cheaper than breasts, and I was going to dice them anyway.)
- box of pasta in your choice of shape (I used medium sized shells this time, but previously I used the bow tie stuff)
- a jar of alfredo sauce (might want 2 for next time. There wasn't a lot of sauce. Maybe I shouldn't have used the whole box of pasta?)
- package of your standard white mushrooms
- 10 grape tomatoes (or more, depending on preference, but I wouldn't go overboard)
- 1/2 stick of butter (the real stuff)
- salt
- pepper
Cook your chicken at 375* for 25 minutes. I top mine off with salt and pepper, and dot with pats of butter. Then at 10 minute intervals I take it out to brush the top of the chicken with the melted butter. It keeps the chicken from drying out, even if I overcook.
Cut up your mushrooms in slices, and quarter or slice your tomatoes, throw them in a frying pan with some EVOO and some butter. Med to low heat, and cook until the mushrooms have lost all their raw mushroom-y-ness. Stir often.
Make your pasta. Don't forget to salt your water.
When chicken is done, dice into bite sized pieces. By this time your pasta and mushroom/tomatoes will be done too. Put all finished ingredients into serving bowl. Add alfredo sauce. Stir until co-mingled. Or if you don't want to casserole it, top your chicken with pasta mixed with alfredo, and then top that with the mushroom/tomato mixture. It's prettier that way, but is more of a pain when it comes time for heating up leftovers.
