fire roasted tomato and mushroom pasta alfredo
(1 rating)
I came up with this recipe while building up my pantry, need something for dinner and just started grabbing out of the cupboard. Light but substantial, great easy pasta night dinner
(1 rating)
yield
6 serving(s)
prep time
1 Hr 30 Min
cook time
30 Min
method
Stove Top
Ingredients For fire roasted tomato and mushroom pasta alfredo
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2 mdchicken breasts, boned and skinned, cut into bite size pieces
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2 Tbspolive oil, extra virgin
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salt and pepper
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1 smonion, diced
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1/2 lbcrimini mushrooms, sliced
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2 Tbspchopped, yellow or red bell peppers
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2 clovegarlic, minced
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1 candiced, fire roasted tomatoes
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1/4 cdry, white wine
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1 jar16 oz alfredo sauce
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1/2 lbbow tie pasta
How To Make fire roasted tomato and mushroom pasta alfredo
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1Heat 1 TBLS olive oil in large fry skillet, add chicken, salt and pepper to taste. Cook until chicken is lightly browned, set aside.
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2In same pan, add remaining olive oil into pan, add mushroom and onions and cook onions until translucent, add yellow bell peppers and garlic and cook 5 - 7 mins on low
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3Add wine and let reduce by half. Drain tomatoes add to vegetables and cook 10 mins on low.
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4Boil pasta water and add bow tie pasta, cook as directed until al dente.
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5Add jar of Alfredo Sauce to veggies and tomatoes. Once pasta has cooked add to sauce. Use pasta water to thin if needed. Top with parmesan cheese and serve.
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