Pot of Gold
For those quick fixes that demand heavy cream, butter and mushrooms. No one said quick fixes couldn’t be elaborate.
    Prep Time
    10minutes
    Cook Time
    20minutes
    Prep Time
    10minutes
    Cook Time
    20minutes
    Instructions
    1. Season chicken breasts with 1/2 teaspoon of salt and freshly ground pepper.
    2. In a large pot over medium high heat, brown chicken pieces in olive oil.
    3. Once browned, remove from pan and set aside. Chicken just needs to be browned, not cooked through as it will continue cooking later.
    4. Add butter to pan and sauté mushroom until tender, about 5 minutes.
    5. Season mushroom with additional 1/2 teaspoon of salt and freshly ground pepper.
    6. Add minced garlic to pan and sauté for additional 1-2 minutes.
    7. Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
    8. Stir in heavy cream and uncooked pasta.
    9. Once the entire mixture is simmering, cover and reduce heat to low.
    10. Cook covered for 15-18 minutes, just until pasta is tender.
    11. Remove from heat and stir in parmesan cheese and top with fresh parsley.
    12. Alfredo sauce will continue to thicken as it cools.
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