Ingredients

  • For Alfredo chicken sauce:
  • 45 ml (3 tablespoons) of butter
  • 6 chicken breasts wihtout skin
  • 12 minced mushrooms
  • 1 minced onion
  • 125 ml (1/2 cup) of white wine
  • 500 ml (2 cups) of 5% cooking dairy mix
  • 250 ml (1 cup) of grated parmesan
  • Ground salt and pepper up to taste
  • For asparagus linguines:
  • 500 gr of linguines
  • 24 asparagus sliced into chunks
  • 15 ml (1 tablespoon) of olive oil
  • Ground pepper up to taste
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Preparation

  • In a large pan, melt butter at medium heat. Brown breasts 1 minute for each side. Transfer breasts in a plate.
  • In the same pan, brown mushrooms and onion for 2 to 3 minutes at medium heat. Pour white wine and reduce until there's no more liquid.
  • Pour dairy mix and parmesan. Heat until first simmering while stirring. Season. Set back breasts in the pan. Cover and cook at meium low heat for 10 to 12 minutes, until the flesh inside lose its pink color.
  • Meanwhile, cook linguines al dente in a casserole filled with salted boiling water. Add asparagus to the casserole 3 minute sbefore ends of cooking. Drain. Set back into the casserole and add olive oil. Pepper and stir.
  • Serve with chicken.

Chef's notes

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