Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 cups Progresso™ chicken broth
- 2 (16 oz) jars Alfredo sauce
- 1 cup whole milk
- 1/4 cup heavy cream (optional, for extra creaminess)
- 2 cups pre-cooked grilled chicken strips, cut into bite-sized pieces
- 2 (4 oz) cans sliced mushrooms, drained
- 1 (14.5 oz) can Muir Glen™ organic fire roasted tomatoes
- 1/2 cup oil packed sun-dried tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 2 cups cooked bow-tie pasta
Instruction
- Melt the butter in a Dutch oven or stock pot over medium-high heat, and cook the onions and garlic for about 5 minutes until soft and translucent.
- Add the flour and stir to combine.
- Add the broth, Alfredo sauce, milk, and heavy cream (if using) and stir to combine. Increase the heat and bring it to a boil, stirring regularly, until the sauce has slightly thickened.
- Add the grilled chicken, sun-dried tomatoes, fire-roasted tomatoes, and mushrooms. Stir to combine. Return to a boil, reduce the heat to medium-low and simmer, covered, for 15 minutes, stirring occasionally.
- Add the parsley and cooked bow-tie pasta. Stir to combine and simmer for another 2 minutes. Add salt and pepper to taste.
