Ingredients:
4 boneless chicken breasts
1 cup fresh mushrooms, sliced
1 cup fresh onions
1 (16 ounce) jars alfredo sauce ( such as Ragu or Prego)
1 tablespoon butter
1 cup Chardonnay wine
1 teaspoon chicken base or 1 teaspoon bouillon
salt & pepper
1 (16 ounce) packages pasta ( we prefer egg noodles)
Directions:
Melt butter in pan, saute onion and mushrooms until tender.
Remove from skillet and add chicken to skillet.
Sprinkle with salt and pepper and simmer chicken breasts for 3-4 minutes on each side.
They don’t have to actually cook, you just want a nice color.
Spray a 9×13 pan or casserole dish with non-stick spray, arrange chicken in pan and top with onions and mushrooms.
In a large bowl, combine alfredo sauce, Chardonnay& chicken base and pour over chicken and vegetables.
Bake at 350 for 20 minutes and serve over cooked pasta.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.