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 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.
Enjoy!!!!
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