There’s just something about a big bowl of pasta & veggies! This one is loaded with broccoli, artichokes & mushrooms!!!
(click to enlarge)
White Pasta Mix Up by Heather McCullah
1 lb fettuccini
2 thin chicken breasts
13.75 oz can artichoke hearts; drained
15 oz garlic alfredo sauce
6 oz sliced mushrooms
12 oz broccoli florets
3 oz crumbled blue cheese
2 cloves garlic
1 tbsp olive oil
1 pat butter
Cook pasta according to package directions, adding in broccoli florets to the water for the last 2 minutes of the cooking time; drain.
Heat oil & butter over medium heat and add in shallots. Cook for 1-2 minutes stirring constantly. Add in sliced mushrooms and cook about 4 minutes longer. Add in drained artichokes and cook until mushrooms are tender and the artichokes are heated through. Add the garlic alfredo sauce and heat for 1-2 minutes on medium. Turn down to a simmer for 3-5 minutes longer. Heat some olive oil in another pan and brown chicken breasts on both sides until done. This should take no more than 10 minutes total if the chicken is super thin. Let the chicken sit while you are finishing the pasta sauce. Add in 2 oz of the crumbled blue cheese to the pasta sauce and stir until melted. Add your cooked pasta & broccoli florets to the sauce and mix it all up with large tongs. Slice your chicken and top the pasta with it.
Serve each serving of your white pasta mix up with a little of the reserved crumbled blue cheese sprinkled on top.
This makes an enormous amount of pasta. If you are a smaller family or serving this up with bread & salad you could easily cut the recipe in half and have plenty. 🙂
You can leave out the chicken & make it completely vegetarian.