Chicken and Mushroom Alfredo

Wow! I'm so far behind in my posting, I apologize! We moved last month into a temporary home while we build a NEW house, so I'm still just a bit scattered these days. Hopefully this YUMMY recipe will make up for my lack of posting. Without going into too much detail, my husband said this is the BEST pasta dish he's ever had—restaurant or homemade. Hopefully you LIKE it just as much!

Chicken and Mushroom Alfredo
12 to 16 ounces whole wheat penne pasta (regular pasta would be fine too)
8 tablespoons butter, divided
1 package sliced baby bella mushrooms
Garlic salt and black pepper
1/2 sweet onion, chopped
1 clove garlic, minced
1 cup cream
1 to 2 cups chopped cooked chicken
1 1/2 cups shredded Parmesan cheese

In a pot of boiling salted water, cook the pasta according to package directions. While the pasta is cooking, feel free to start the sauce. When pasta is done, drain and reserve about 1 cup of the cooking water for later use.

In a large frying pan, melt about 2 tablespoons butter and then add the mushrooms. Saute until golden brown, season with a little garlic salt and pepper, and then remove from pan and set aside. Add another tablespoon or 2 of butter and let melt in the pan. Stir in the onions and garlic and let cook until tender, about 5 minutes. Add the remaining butter to the pan along with the cream and cook down to thicken, about 5 minutes more. Add Parmesan to sauce and stir until completely melted. Add more black pepper if desired. Stir in cooked pasta and toss to coat. (Add reserved pasta water to thin out sauce to desired consistency.) Stir in the mushrooms and chicken and warm through. Serve with more cheese on top if desired. Makes around 6 servings.

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