My family loves anything with Alfredo sauce. They call it Italian comfort food. With simple fresh ingredients, this recipe is a winner! My dear friend Sue Higgenbotham was the inspiration for this recipe.
Pasta Alfredo with Sautéed Chicken, Peppers, Mushrooms, and Grape Tomatoes
16 ounces fusilli pasta
2 tablespoons canola oil, divided
1 cup diced yellow onion
1 red pepper, ½-inch slices
1 yellow pepper, ½-inch slices
8 ounces sliced baby Portabella mushrooms
1 ½ cups grape tomatoes
6 cloves minced garlic
1 pound chicken strips, cut in 1-inch pieces
1 ½ teaspoons Kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon red pepper flakes
2 teaspoons dried basil
1 cup whipping cream
1 ½ tablespoons freshly squeezed lemon juice
1 cup shredded Parmesan Romano cheese
Garnish: ¼ cup chopped flat leaf parsley
Bring a large pot of salted water to a boil and cook pasta until al dente (Time it so the pasta is cooked and drained at the same time the sauce is finished).
Heat oil until hot in a large non-stick skillet over medium high heat. Add onion and peppers; cook 4 minutes stirring occasionally. Add mushrooms and tomatoes; cook 1 minute. Add garlic; cook 30 seconds. Remove pan from heat. Pour vegetables into a bowl and set aside. Cover to keep warm.
Season chicken on both sides with salt, pepper, red pepper flakes, and basil. Add remaining tablespoon of oil to skillet and heat until hot. Cook chicken over medium high heat until browned on both sides and done.
Add vegetables back to skillet. Pour in whipping cream and lemon juice stirring until combined. Add cheese and stir until melted. Add pasta and stir until coated. Pour into a serving dish and garnish with parsley. Makes 6-8 servings. Enjoy!
Published in The News and Neighbor on March 13, 2019