Pasta Alfredo

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 (12 ounce) cans fat-free evaporated milk
• 2 teaspoons dried basil
• 1/2 teaspoon nutmeg
• 1/2 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

Recipe

• 1 i find it best if preparing in this order: cook chicken and pasta at the same time. cook mushrooms and sauce at the same time, finish by preparing the shrimp.
• 2 prepare chicken in a large non-stick skillet with olive oil and garlic. over medium-high, heat until oil & garlic “sizzleâ€?. be careful not burn garlic or it may taste bitter. add chicken tenders and sauté on both sides until browned and firm, about 4-5 minutes per side. remove chicken; keep warm until ready to serve.
• 3 prepare linguini or fettuccine according to package directions. after thorough draining, return to original cooking pot, and cover to keep warm.
• 4 prepare the sauce in a large non-stick skillet, heat the oil over medium-high heat. add the onion and sauté until softened. add the milk, basil, nutmeg, pepper, and broccoli. bring to a simmer, cover and cook on low. check after 3 minutes to see if broccoli is tender. you may need to simmer for an additional 2 minutes- take care when regulating heat to prevent scalding the milk.
• 5 prepare mushrooms in the same skillet used to cook chicken. over medium-high, heat until oil & garlic “sizzleâ€?. add mushrooms and sauté, tossing frequently until tender and lightly browned. remove from heat and keep warm until ready to serve.
• 6 prepare the shrimp, while the sauce and mushrooms are cooking, in a large non-stick skillet with olive oil and garlic. over medium-high, heat until oil & garlic “sizzleâ€?. quickly add shrimp and sauté for 2 minute (shrimp is already cooked; you are only heating it through). remove from heat and sprinkle evenly with lemon juice.
• 7 top pasta, by alternating sauce and cheese, while tossing to coat.
• 8 you may arrange the chicken, shrimp, and mushrooms in warmed bowls, allowing your guests to choose their favorite; or incorporate all ingredients together.
• 9 sprinkle with additional grated asiago cheese. sliced green onion is a nice garnish; a nice flavor medley when paired with this sauce. for the “daring’, dust this dish with red pepper flakes (hint: test first because a little goes along way).