FIRE ROASTED CHICKEN ALFREDO WITH SHIITAKE MUSHROOMS
Yield Portion Size
| 1/2 cup |
Vegetable oil
|
| 3 cups |
Shallots, minced
|
| 3 cups |
Garlic, minced
|
| 6 quarts |
Heavy cream
|
| 12 cups |
Shredded mozzarella cheese
|
| 3 cups |
Shredded Parmesan cheese
|
| 12 |
Boneless skinless chicken breasts, grilled and diced
|
| 6 cups |
Shiitake mushrooms, stems removed, sliced and sauteed
|
| 4-1/2 lbs |
Angel hair pasta, cooked al dente
|
| 1-1/2 tsp |
Salt
|
| 12 cups | |
|
Pure Wesson® Vegetable Oil for deep frying sage, as needed
|
|
| 2 cups |
Fresh sage leaves
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 829 mg | 83% |
| Carbohydrate | 90 g | 30% |
| Cholesterol | 442 mg | 147% |
| Total Fat | 110 g | 169% |
| Iron | 5 mg | 30% |
| Potassium | 874 mg | 0% |
| Calories | 1591 kcal | 80% |
| Sodium | 1171 mg | 49% |
| Protein | 63 g | 126% |
| Polyunsaturated Fat | 8 g | 39% |
| Saturated Fat | 64 g | 321% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 7 g | 27% |
| Vitamin C | 11 mg | 18% |
| Vitamin A | 4036 iu | 81% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat the 1/2 cup oil in a large stockpot over medium heat. Add shallots and garlic; sauté until translucent, about 5 minutes.
-
Step 2
Add cream. Bring mixture to a simmer, stirring often; cook for 5 minutes.
-
Step 3
Fold in cheeses; cook for 5 minutes or until completely melted, stirring constantly.
-
Step 4
Add chicken, mushrooms and angel hair to sauce; toss to coat. Sprinkle with salt.
-
Step 5
Heat tomatoes in small stockpot over medium heat.
-
Step 6
Preheat fryer to 350°F. Deep fry sage for 1 minute; remove from oil to paper towels.
-
Step 7
To Make One Serving: Place a generous cup of pasta mixture into serving dish; top with 1/2 cup tomatoes. Garnish with fried sage. Serve immediately.
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