Chicken breasts, Alfredo sauce with mushrooms and asparagus linguines

Name: Chicken breasts, Alfredo sauce with mushrooms and asparagus linguines
Cook time: 25 min
Total time: 10 min
Yield: 6
Cuisine: Main meals
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

Author: Les Cultures de chez nous

Preparation	10
Baking	25
Portions	6
Freezing	No

Ingredients

Preparation

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 over 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 medium 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 minutes before ends of cooking. Drain. Set back into the casserole and add olive oil. Pepper and stir.
Serve with chicken.