Easy Chicken Alfredo with Sauteed Wild Mushrooms

I have to admit I really like this recipe. You can use homemade Alfredo sauce or buy it in the jar. You can also substitute chicken tenders for full breasts and use them as hors d'oeuvres.

Note that the cooking time is for frozen chicken. You'll want to cut the time in half for thawed or fresh.

I think that next time I'll butterfly the chicken breasts so they aren't quite so thick. They were very, very tender and tasty, I just think that butterflying makes for a better presentation.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 7 hours
Printable Recipe

Ingredients:

• 16 oz Alfredo sauce
• 1 cup milk
• 2 T pesto sauce
• 1 T butter
• 1 bulb garlic, shelled and peeled
• 2 pounds frozen chicken breasts
• 1 cup mozzarella cheese, shredded
• 1 cup Italian cheese blend, shredded

1. Pour jar of Alfredo sauce into Dutch oven or crockpot.

2. Add milk to the jar and shake well before adding to the pot.

3. Add garlic, butter and pesto, but do not stir.

4. Place chicken on top of sauce.

5. Cover and cook on low for 6 hours.

6. Spread cheese over chicken, cover, and cook another hour.

7. Serve over pasta.

Sauteed Wild Mushrooms

Makes: 4 servings
Prep time: 25 minutes
Cook time: 15 minutes

Ingredients:

• 2 pounds mixed wild mushrooms
• 1/2 cup good olive oil
• 1 cup chopped shallots
• 4 T unsalted butter
• 2 t salt
• 1/2 t pepper
• 2 T garlic, chopped
• 1 cup chopped flat leaf parsley

1. Remove and discard mushroom stems (I save them for making broth).

2. Slice mushrooms thickly.

3. Heat oil in a large Dutch oven or sauce pan. Add the shallots and cook over low for 5 minutes.

4. Add butter, mushrooms, salt, and pepper and cook over medium for 8 minutes, or until the mushrooms are just tender.

5. Stir in garlic and cook for another 2 minutes.

6. Stir in the parsley, sprinkle with salt, and serve.