Pasta Alfredo

Ingredients

Pasta with Sauce

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 (12 ounce) cans fat-free evaporated milk
• 2 teaspoons dried basil
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 1 lb frozen broccoli florets
• 1 lb whole wheat pasta, linguine or fettuccine
• 1 cup grated asiago cheese

Toppings

chicken

• 1 lb boneless skinless chicken tenders
• 1 teaspoon olive oil
• 3 garlic cloves, minced or pressed through garlic press (bottled works well, too)

shrimp

• 1 lb cooked peeled shrimp
• 1 teaspoon olive oil
• 2 garlic cloves, minced or pressed through garlic press (bottled works well, too)
• 1 tablespoon lemon juice

mushroom

• 12 ounces sliced mushrooms
• 1 teaspoon olive oil
• 1 garlic clove, minced or pressed through garlic press (bottled works well, too)

Garnish with your choice of the following

• asiago cheese, grated
• red pepper flakes
• sliced green onion

Directions

1. 1

   I find it best if preparing in this order: Cook chicken and pasta at the same time. Cook mushrooms and sauce at the same time, finish by preparing the shrimp.

2. 2

   Prepare chicken in a large non-stick skillet with olive oil and garlic. Over medium-high, heat until oil & garlic “sizzle”. Be careful not burn garlic or it may taste bitter. Add chicken tenders and sauté on both sides until browned and firm, about 4-5 minutes per side. Remove chicken; keep warm until ready to serve.

3. 3

   Prepare linguini or fettuccine according to package directions. After thorough draining, return to original cooking pot, and cover to keep warm.

4. 4

   Prepare the sauce in a large non-stick skillet, heat the oil over medium-high heat. Add the onion and sauté until softened. Add the milk, basil, nutmeg, pepper, and broccoli. Bring to a simmer, cover and cook on low. Check after 3 minutes to see if broccoli is tender. You may need to simmer for an additional 2 minutes- take care when regulating heat to prevent scalding the milk.

5. 5

   Prepare mushrooms in the same skillet used to cook chicken. Over medium-high, heat until oil & garlic “sizzle”. Add mushrooms and sauté, tossing frequently until tender and lightly browned. Remove from heat and keep warm until ready to serve.

6. 6

   Prepare the shrimp, while the sauce and mushrooms are cooking, in a large non-stick skillet with olive oil and garlic. Over medium-high, heat until oil & garlic “sizzle”. Quickly add shrimp and sauté for 2 minute (shrimp is already cooked; you are only heating it through). Remove from heat and sprinkle evenly with lemon juice.

7. 7

   Top pasta, by alternating sauce and cheese, while tossing to coat.

8. 8

   You may arrange the chicken, shrimp, and mushrooms in warmed bowls, allowing your guests to choose their favorite; or incorporate all ingredients together.

9. 9

   Sprinkle with additional grated Asiago cheese. Sliced green onion is a nice garnish; a nice flavor medley when paired with this sauce. For the “daring’, dust this dish with red pepper flakes (hint: test first because a little goes along way).