Presliced Preminced Salt and pepper

Presliced Preminced Salt and pepper

Ingredients:
2 tablespoons (28 ml) olive oil
1 pound (455 g) presliced cremini or white mushrooms
1 tablespoon (10 g) preminced oil-packed garlic
1 teaspoon dried thyme

Directions:
/12 cup (120 ml) dry white wine or sherry
1/12 cups (375 g) refrigerated or jarred Alfredo sauce
/14 cup (15 g) chopped fresh parsley
Cook the pasta according to the package directions.
Meanwhile, lightly season the chicken with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the
chicken and cook until no longer pink, about 5 minutes, turn-
ing once or twice. Remove to a plate and cover to keep
warm.
Add the mushrooms, garlic, and thyme to the pan. Cook
until the mushrooms begin to release their liquid, about 5
minutes. Add the wine and simmer, scraping the pan bottom,
until the liquid is almost gone, 3 to 4 minutes.
Reduce the heat to low and add the Alfredo sauce and 2
tablespoons (8 g) of the parsley. Return the chicken to the
pan and heat through, 2 to 3 minutes.
Drain the pasta and mix with /1 cup of the sauce to mois-
2
ten. Divide among pasta plates and spoon the sauce over
top. Scatter on the remaining parsley.
Prep =10 minutes Cook = 15 minutes Yield = 4 servings
Pasta Dishes 141
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p141
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
125-162.qxd 7/29/06 4:41 PM
15 MINUTES OR LESS
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