PASTA WITH SAUSAGE AND ALFREDO SAUCE RECIPES

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SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO S…



Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo S… image

Provided by Sunny Anderson

Categories     main-dish

Total Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
4 fresh sage leaves 
Kosher salt and ground black pepper 
1 pound mixed wild mushrooms, sliced 
1 pound fresh fettuccine 
1 cup frozen peas (no need to defrost)
1 cup chicken stock 
1 clove garlic, grated on a rasp
3 cups grated Pecorino Romano cheese 
2 cups heavy cream 

Steps:

  • For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
  • Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
  • For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
  • Top each portion with a fried sage leaf.

BEST CHICKEN ALFREDO PASTA BAKE WITH CHEESE RECIPE ...



Best Chicken Alfredo Pasta Bake With Cheese Recipe ... image

Looking for an easy chicken casserole recipe? This Chicken Alfredo Pasta Bake Recipe from Delish.com is the best.

Provided by Lauren Miyashiro

Categories     low sugar    nut-free    weeknight meals    dinner    main dish    poultry

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 13

1 lb.

penne

4 tbsp.

butter, plus more for greasing baking dish

2 tbsp.

extra-virgin olive oil

1 lb.

boneless skinless chicken breasts 

1 tsp.

Italian seasoning

Kosher salt

Freshly ground black pepper

2

cloves garlic, minced

4 tbsp.

all-purpose flour

3 c.

half-and-half

1/2 c.

freshly grated Parmesan

1 c.

shredded mozzarella

1/4 c.

freshly chopped parsley

Steps:

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside. Preheat oven to 350° and butter a large 9"-x-13" baking dish. In a large skillet over medium heat, heat oil. Season both sides of chicken with Italian seasoning, salt, and pepper. Add to skillet and cook until chicken is cooked through, 8 minutes per side. Remove chicken and wipe the skillet clean. Let chicken rest for 5 minutes before slicing crosswise.  Garnish with parsley before serving.

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