Mushroom and Bacon Chicken Alfredo

Keltin

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Mushroom and Bacon Chicken Alfredo

Ingredients

2 Chicken Breasts
2 large Portobello Mushroom Caps, sliced in strips
4-6 strips Bacon, cooked and crumbled
1 large Shallot, sliced
1/2 cup Merlot wine
1 cup shredded Swiss Cheese
2 cups Alfredo sauce
2 cups Bowtie pasta, cooked and warm (optional)
1/2 cup grated Parmesan cheese

Procedure

To start, cook the bacon, drain and crumble, then set aside. Cook the bowtie pasta to Al Dente, drain and set aside (keep warm).

In a skillet, sauté the mushroom strips in butter for 5 minutes. Add the shallots and sauté 5 minutes more. Add the Merlot wine and cook uncovered for 5 minutes to compeltely reduce the wine (stir frequently). Add the crumbled bacon and Alfredo sauce. Bring just to a boil, reduce heat, cover, and keep warm.

Season the breasts with Italian Seasoning and Black Pepper. In a pan (or using a “Foreman Grill”) cook the chicken breasts till just done, but still slightly under (160 degrees). Remove and place on oven safe platter. Smother with swiss cheese and place under the broiler for 5 minutes or until the cheese is bubbly and starting to brown.

On a plate, add 1 cup of bowtie pasta, and then sprinkle with grated Parmesan cheese. This step is optional, and can be done with various types of pasta, so use your favorite.

Place the cheese smothered breast on top of the pasta (or on the plate if not using pasta). Now generously cover the breast with the Mushroom and Bacon alfredo sauce.


The Mushrooms.
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Add the Shallots to the sauté.
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Add the Merlot wine and reduce.
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Add the Alfredo Sauce and crumbled bacon.

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Cook the chicken breasts.
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Add cheese and place under the broiler to melt.
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Plate the pasta with parmesan and green onions (optional).
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Add the breast with melted cheese.
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Cover liberally with the Mushroom Alfredo sauce and dig in.
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