Pasta Alfredo

Name: Pasta Alfredo
Ingredients: 1 teaspoon olive oil; 1 onion, chopped; 2 (12 ounce) cans fat-free evaporated milk; 2 teaspoons dried basil; 12 teaspoon nutmeg; 12 teaspoon black pepper; 1 lb frozen broccoli florets; 1 lb whole wheat pasta, linguine or 1 lb fettuccine; 1 cup grated asiago cheese; 1 lb boneless skinless chicken tenders; 1 teaspoon olive oil; 3 garlic cloves, minced or pressed through garlic press (bottled works well, too); 1 lb cooked peeled shrimp; 1 teaspoon olive oil; 2 garlic cloves, minced or pressed through garlic press (bottled works well, too); 1 tablespoon lemon juice; 12 ounces sliced mushrooms; 1 teaspoon olive oil; 1 garlic clove, minced or pressed through garlic press (bottled works well, too); asiago cheese, grated; red pepper flakes; sliced green onion

22 ingredients

28 steps

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 (12 ounce) cans fat-free evaporated milk
2 teaspoons dried basil
12 teaspoon nutmeg
12 teaspoon black pepper
1 lb frozen broccoli florets
1 lb whole wheat pasta, linguine or 1 lb fettuccine
1 cup grated asiago cheese
1 lb boneless skinless chicken tenders
1 teaspoon olive oil
3 garlic cloves, minced or pressed through garlic press (bottled works well, too)
1 lb cooked peeled shrimp
1 teaspoon olive oil
2 garlic cloves, minced or pressed through garlic press (bottled works well, too)
1 tablespoon lemon juice
12 ounces sliced mushrooms
1 teaspoon olive oil
1 garlic clove, minced or pressed through garlic press (bottled works well, too)
asiago cheese, grated
red pepper flakes
sliced green onion

Directions

1

I find it best if preparing in this order: Cook chicken and pasta at the same time.
2

Cook mushrooms and sauce at the same time, finish by preparing the shrimp.
3

Prepare chicken in a large non-stick skillet with olive oil and garlic.
4

Over medium-high, heat until oil & garlic sizzle.
5

Be careful not burn garlic or it may taste bitter.
6

Add chicken tenders and saute on both sides until browned and firm, about 4-5 minutes per side.
7

Remove chicken; keep warm until ready to serve.
8

Prepare linguini or fettuccine according to package directions.
9

After thorough draining, return to original cooking pot, and cover to keep warm.
10

Prepare the sauce in a large non-stick skillet, heat the oil over medium-high heat.
11

Add the onion and saute until softened.
12

Add the milk, basil, nutmeg, pepper, and broccoli.
13

Bring to a simmer, cover and cook on low.
14

Check after 3 minutes to see if broccoli is tender.
15

You may need to simmer for an additional 2 minutes- take care when regulating heat to prevent scalding the milk.
16

Prepare mushrooms in the same skillet used to cook chicken.
17

Over medium-high, heat until oil & garlic sizzle.
18

Add mushrooms and saute, tossing frequently until tender and lightly browned.
19

Remove from heat and keep warm until ready to serve.
20

Prepare the shrimp, while the sauce and mushrooms are cooking, in a large non-stick skillet with olive oil and garlic.
21

Over medium-high, heat until oil & garlic sizzle.
22

Quickly add shrimp and saute for 2 minute (shrimp is already cooked; you are only heating it through).
23

Remove from heat and sprinkle evenly with lemon juice.
24

Top pasta, by alternating sauce and cheese, while tossing to coat.
25

You may arrange the chicken, shrimp, and mushrooms in warmed bowls, allowing your guests to choose their favorite; or incorporate all ingredients together.
26

Sprinkle with additional grated Asiago cheese.
27

Sliced green onion is a nice garnish; a nice flavor medley when paired with this sauce.
28

For the daring, dust this dish with red pepper flakes (hint: test first because a little goes along way).