CHICKEN MUSHROOM ALFREDO RECIPES

Name: Chicken & Mushroom Alfredo
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings.
Ingredients: 4 bone-in chicken breast halves (12 to 14 ounces each), skin removed; 2 tablespoons canola oil; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 cup chicken broth; 1 small onion, chopped; 1 jar (6 ounces) sliced mushrooms, drained; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 8 ounces fettuccine; 1 package (8 ounces) cream cheese, softened and cubed; Shredded Parmesan cheese, optional

CHICKEN & MUSHROOM ALFREDO RECIPE: HOW TO MAKE IT

Chicken & Mushroom Alfredo Recipe: How to Make It image

Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. —Monica Werner, Temecula, California

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

Steps:

In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHICKEN, SPINACH AND MUSHROOM PASTA - BETTYCROCK…

Chicken, Spinach and Mushroom Pasta - BettyCrock… image

Ready in just 35 minutes, seafood lovers can substitute shrimp for chicken in this pasta-liscious dish.

Provided by BETTYCROCKER.COM

Total Time 35 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 13

Ingredients

8 oz spaghetti, cooked, reserving 1/3 cup pasta water
2 tablespoons butter
5 oz sliced mushrooms
1 small onion, finely chopped
1 1/2 cups loosely packed spinach
3 to 4 cloves garlic, finely chopped
2 tablespoons flour
1 cup half-and-half
3/4 cup cubed, cooked chicken (rotisserie chicken works great)
2 tablespoons shredded Parmesan cheese
Salt
Pepper
1/3 cup reserved pasta water

Steps:

In large skillet, heat butter over medium heat. Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes.
Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan cheese. Season with salt and pepper to taste.
Add cooked spaghetti and reserved pasta water. Stir to combine.

Nutrition Facts : Calories 480 , CarbohydrateContent 59 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 5 g, TransFatContent 1/2 g

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