Pasta and Alfredo Sauce alaTyler Florence with Chicken and Mushrooms ala Judy

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Have you had the terrible flu yet this winter? Well we did last week and when we were finally regaining our appetites we were craving something comforting and creamy so searching online how to make an Alfredo Sauce with what we already had on hand -found this recipe --with a substitution of fat free half and half for the heavy cream and added sauted chicken and mushrooms. It was a good meal --don't stress too much initially as the sauce seems thin when first tossed with pasta --but will set up.


  • 1 pint heavy cream (we used fat free half and half)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup freshly grated Parmigiano-Reggiano
  • Freshly cracked black pepper
  • Chopped fresh flat-leaf parsley, for garnish
  • 6 button mushrooms-sliced
  • 4-5 chicken tenderloins
In a small amount of EVOO saute chicken and mushrooms until browned.

Remove from pan and put in bowl while you prep sauce

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan.

Add butter and whisk gently to melt.

Sprinkle in cheese and stir to incorporate.
 
Season with freshly cracked black pepper.

At this point I added back in my mushrooms and cooked chicken to warm through

In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley.
 
Serve immediately.





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