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Friday, April 30, 2010


Chef Alex enjoying his delicious culinary creation
Chef Alex enjoying his delicious culinary creation
Chicken Alfredo with Mushrooms and Heirloom Tomatoes
created by Chef Alex Young, Zingerman’s Roadhouse.
1 bag (10-12 oz of pasta)
1 lb. chicken breasts, sliced into strips
4 tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
8 oz mushrooms of choice, sliced
3/4 cup white wine
1 cup heavy cream
½ cup parmigiano, grated
1 tomato, seeded and diced
¼ cup fresh herbs of choice, chopped
Season chicken strips with salt and pepper and sauté in 2
tbsp. olive oil over medium heat until cooked and lightly
browned. Remove chicken but keep warm. Add 2 tbsp.
olive oil, garlic and shallots to pan and sauté for one
minute. Add mushrooms, sautéing for 3 minutes. Add white
wine. Reduce by half. Add heavy cream simmering until
cream has thickened. Cook the pasta in boiling salted
water for 3 minutes. Drain, then toss pasta and chicken with
sauce. Stir in Parmesan cheese, salt and pepper. Garnish
with tomatoes and herbs.

1 comment:

  1. Hello, fellow Michigander! What a warm and wonderful soul you seem to be ... :)



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