Ruby Tuesday Copycat Chicken and Mushroom Alfredo
Restaurant recipes are often the biggest sources of unwanted fat and calories in our diets. This recipe for Ruby Tuesday Copycat Chicken and Mushroom Alfredo from Anne Colagioia is one of the best healthy chicken recipes because it shows you how to lighten up a classic restaurant dish. As a bonus, this recipe shows you how you can add this dinner idea to your gluten free foods list.
Preparation Time10 min
Cooking Time15 min
Ingredients
- 8 ounces boneless skinless chicken, cut into bite sized pieces
- Garlic powder, to taste
- Dried thyme, to taste
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 6 ounces linguine
- 8 ounces mushrooms, sliced
- 1/2 cup frozen peas
- 1/4 cup parmesan cheese, grated
- 1/4 cup half and half
- Black pepper, coarsely ground
Instructions
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Season the chicken with garlic powder, dried thyme, salt and pepper to taste and set aside.
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Combine the half and half with the grated cheese and black pepper and set aside.
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To make the pasta bring a pot of salted water to a boil then add the pasta and allow it to cook, stirring periodically as you make the sauce.
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In a large nonstick sauté pan over a medium high heat add the olive oil and seasoned chicken to the pan and sauté for 3 to 4 minutes stirring frequently until the chicken is no longer pink.
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Add the mushrooms to the pan and sauté for another minute before adding the peas to the pan and continuing to sauté for an additional 2 minutes.
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When the pasta is done 1minute shy of the package instructions drain it, add it to the pan, along with about 1/4 cup of the pasta cooking water and simmer for 1 to 2 minutes so that the pasta can absorb the flavors of the pan.
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Add the half and half and cheese mixture then stir until everything is well coated with the creamy sauce and this dish is ready to serve.
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