Mushrooms and Chicken Alfredo: A Recipe to Try and Enjoy

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Ingredients
chicken recipes

1 teaspoon butter
1 tablespoon olive oil
8 ounces sliced mushrooms (an entire box)
1 cup petite peas, thawed
2 cups cooked chicken, cubed (leftover chicken or rotisserie chicken from the deli)
2 cups small whole wheat pasta (shells, cut spaghetti, or elbows)
15-ounce jar light creamy Alfredo sauce
1/3 cup shredded Parmesan cheese (more if you wish)
Method
Heat the oven to 350 degrees. Put butter and olive oil in a large skillet. As soon as the butter has melted add mushrooms and cook over medium heat until they start to brown. Remove skillet from heat. Add peas, cubed chicken and set aside. Cook pasta according to package directions until it is almost done (al dente). Drain well and transfer to large bowl. Pour contents of skillet over pasta and combine gently. Spoon mixture into medium-sized casserole dish. Sprinkle Parmesan cheese over the top. Bake for 30 minutes, or until the casserole starts to bubble, and the cheese starts to brown. Serve with bread sticks and a green salad. Makes 4 servings.
                               



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