Chicken and Mushroom Fettuccine Alfredo
Offer your guests fresh ground pepper with this meal. To add variety, stir in broccoli florets or peas.
INGREDIENTS | SERVES 8
- 1 pound boneless, skinless chicken breasts, cubed
- ½ teaspoon poultry seasoning
- 3 tablespoons olive oil
- 8 ounces fresh mushrooms, sliced
- 1 clove garlic, minced
- Alfredo Sauce
- 1 pound fettuccini pasta (used on reheating day)
- Salt and pepper to taste (used on reheating day)
Freezing Day
Season the cubed chicken with poultry seasoning.
In hot skillet with the olive oil, cook chicken 4–5 minutes until no longer pink.
Add mushrooms and sauté 5–6 minutes. Add garlic and sauté 1 minute. Remove from heat.
Prepare Alfredo Sauce and mix with chicken and mushrooms. Freeze in a freezer bag.
Reheating Instructions
Defrost Chicken and Mushroom Alfredo in the refrigerator overnight. Heat in a saucepan over medium heat for 15–20 minutes or until it reaches desired temperature.
Prepare fettuccine according to package directions.
Serve fettuccine on a plate with sauce and chicken spooned over the top.
PER SERVING
Calories: 289 | Fat: 7g | Protein: 17g | Sodium: 20mg | Carbohydrates: 42g | Fiber: 2g
Vacuum Sealer for Freezing
A vacuum sealer is a great way to seal food before freezing, but be careful how you use it. Some of the softer foods like pasta, sauces, some fruits, or rice will need to be flash frozen before being vacuum sealed. When you flash freeze first, you prevent the vacuum sealer from squishing the soft food.
