Chicken Mushroom Alfredo Bake

I was in the mood for some creamy comfort food yesterday, so I wandered around the grocery store throwing things in my basket with a general idea in mind. I came home and made this. It's a keeper for sure.

Ingredients:

  • 2/3 bag Penne – cooked
  • 2 boneless skinless chicken breasts
  • 1 – 2 lb mushrooms, sliced
  • 2 jars Classico roasted garlic Alfredo sauce or similar
  • 1 cup mozzarella cheese, grated
  • 1 – 2 tbsp margarine or butter, melted
  • 1/2 tsp granulated garlic
  • 1 cup Panko breadcrumbs

Directions:

Clean chicken, and pound out slightly between plastic wrap to make thinner. Season with salt and pepper and brown each side in hot olive oil over medium high heat. Remove to a small plate and set aside. Add mushrooms to pan and sauté until slightly tender. Cube chicken and add it and whatever juices have rendered back to the pan.

Add sauce, cheese, and cooked pasta. Stir until all pasta is evenly coated. Pour into 9×13 baking dish.

Combine margarine, garlic and breadcrumbs. Sprinkle over pasta mixture.

Bake in a preheated 400° oven for about 20 minutes, until breadcrumbs have browned nicely.

This is quick, easy, and great warmed up as leftovers too.

 

Chicken with Mustard Mascarpone Marsala Sauce

This recipe can be found on the Food Network website and is from the talented Giada De Laurentiis.  I have made this many times and it is a hit every time I do it.  I have never been disappointed by any of Giada’s recipes, but this is my favourite.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts

Salt & freshly ground black pepper

2 tbsp olive oil

5 tbsp butter, divided

3/4 cup chopped onion

1 lb. cremini mushrooms, sliced.

2 tbsp minced garlic

1 cup dry Marsala wine

1 cup (8 oz) mascarpone cheese

2 tbsp. Dijon mustard

2 tbsp. chopped fresh Italian parsley leaves, plus whole sprigs, for garnish.

12 oz dried fettuccine

Directions:

Sprinkle the chicken with salt and pepper.  Heat the oil in a heavy large skillet over high heat.  Add the chicken and cook just until brown, about 4 minutes per side.  Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes.  Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.  Add the wine and simmer until it is reduced by half, about 4 minutes.  Stir in the mascarpone and mustard.  Cut the chicken breasts crosswise into 1/3 inch thick slices.  Return the chicken and any accumulated juices to the skillet.  Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes.  Stir in the chopped parsley.  Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil.  Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes.  Drain.  Toss the fettuccine with 3 tablespoons of butter and season, to taste with salt and pepper.  Swirl the fettuccine onto serving plates.  Spoon the chicken mixture over top.  Garnish with parsley sprigs and serve.  For family style, I like to put fettuccine into a large pasta serving dish and pour entire chicken mixture over top, allowing guests to serve themselves.

This dish…is delish!  Enjoy!