Mushroom Chicken Alfredo Pasta

If you know me, you know I usually don't eat left overs. The re-heating process usually ruins left overs for me. Texture and flavor are totally compromised. I love food too much to let that happen.

That aside, there are a few things that don't get ruined with re-heating, and I've developed a couple microwaving tricks to combat the microwave's nuking powers. (Like placing a damp paper towel over anything you're heating up!)

One of my favorite re-heatable food groups is pasta (Yes. Pasta is a for group. Well, it is now...). Re-heated pasta tastes almost as wonderful as it does fresh (hen it's re-heated properly, of course!).

Like I've mentioned before, Boyfriend and I like to go up to the mountains to Big Bear about once a month, and as much as I love trying new food in new restaurants, my bank account ain't so happy. So this time, I made mushroom chicken alfredo pasta at home for us to reheat and enjoy in our cabin. A loaf of french bread, a quick salad, and a cheap bottle of pinot grigio later, and we have ourselves a ten dollar gourmet meal. Win.

Mushroom Chicken Alfredo Pasta

Ingredients:

For The Sauce

• 1/2 stick butter 
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 1/2 cups parmesan cheese, grated

For The Pasta

• 3 cups rotini pasta, uncooked
• 1 whole raw chicken breast, cut into strips or cubes
• 1 1/2 cups baby bella mushrooms, sliced
• 1 clove of garlic, minced
• 1 tablespoon olive oil
• salt and pepper to taste
• fresh ground black pepper
• fresh basil, chopped

Directions:

Sauce:

1. Melt butter in a medium saucepan over medium heat.
2. Add cream and allow to simmer for 4-6 minutes.
3. Whisk in garlic and cheese. Set aside.

Pasta

1. Cook pasta according to directions on box.
2. Sprinkle chicken with salt and pepper.
3. Sauté chicken in a medium frying pan with olive oil until cooked through. Set aside.
4. In the same pan, sauté mushrooms with garlic until soft and browned.
5. Add chicken and alfredo sauce to mushroom mixture.
6. Fold noodles into sauce mixture.
7. Sprinkle with basil and black pepper and serve