This is a simple weeknight dish to put together. Instead of first cooking, then removing the chicken, I left the chicken in as I added all the ingredients, making this a one-pot meal. I lightened the standard Alfredo sauce up a bit by using only 1 tablespoon of butter, and using 1 – 2 tablespoons of extra virgin olive oil. Plus, I really do like the flavor of extra virgin olive oil, if you haven’t yet noticed
In addition to light cream, it also has a good dose of garlic, some parsley, nutmeg, lemon zest, and of course some Parmesan cheese. This all adds up to a rich and nicely flavorful sauce.
We served it with farfalline, because the kids like pasta shapes that don’t require too much fork and spoon acrobatics. And when it comes to dinnertime, if the kids are happy, Mama’s happy.
Chicken Mushroom Alfredo
1-2 T Extra Virgin Olive Oil
1 lb boneless, skinless chicken thighs, cut into 1 inch cubes
1 T butter
4 garlic cloves, chopped
2 Tablespoons parsley, chopped
10 ounces mushrooms, sliced
1¼ cup light cream
1 teaspoon grated lemon zest
¼ -½ teaspoon nutmeg
salt and pepper, to taste
2 T Parmesan cheese, grated
Heat 1 Tablespoon extra virgin olive oil over medium-high heat. Add chicken and half a teaspoon of salt. Saute chicken 4-5 minutes. Add butter, garlic, parsley, and nutmeg, saute 2 mins. Do not drain any liquid that has accumulated.
Add mushrooms, and additional tablespoon of olive oil if necessary, and cook 10 mins more, stirring often.
Add cream, lemon zest, salt, pepper, cook for approximately 8 mins over medium heat until thickened, stirring often. Add Parmesan. Stir to melt completely, and remove from heat.
Garnish with parsley, and, if desired, additional lemon zest or nutmeg.
Serve over your favorite pasta.