01 02 03 Whiskey Tango Foxtrot: Recipe: Parmesan Asparagus and Chicken with Mushroom Alfredo 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Recipe: Parmesan Asparagus and Chicken with Mushroom Alfredo

This is hubs FAVORITE recipe. The alfredo tastes just like Olive Garden and I get to sneak in tons of mushrooms, which are my favorite. This is also seriously the best way to cook asparagus. It has tons of flavor and crunch! I made these recipes to be enough for 2 people so adjust as needed!

Parmesan Asparagus:
2 tsp of olive oil
2 tsp parmesan cheese
1 tsp garlic salt

Preheat oven to 425
Wash asparagus and snap off the ends.
Throw in a bowl and pour on the olive oil so each spear is covered.
Place in glass baking dish, and sprinkle on your garlic salt and parmesan cheese.
Bake for 15 minutes

You can cook your chicken and asparagus in the same baking dish to save time!

Baked Breaded Chicken:
2 boneless chicken breast
Olive oil
Salt and pepper
2 bowls, one for the oil and one for the breadcrumbs

Preheat oven to 425
Sprinkle salt and pepper on both sides of chicken
Dip first in olive oil to coat entire breast
and then dip into breadcrumbs
Place chicken in glass baking dish.
Bake for 20 minutes, or until the center is no longer pink

Mushroom Alfredo Sauce:
1 tbsp olive oil
1/4 stick of butter
1/2 tsp minced garlic
1/2 cup sliced mushrooms
1/2 pint of heavy cream
3-4 tbsp parmesan cheese

Melt butter in olive oil in a pan at medium heat until mixed well
Add in the garlic and mushrooms
Cook for 8 minutes, stirring occasionally
Add salt and pepper to season
Slowly pour in the cream and parmesan cheese
Simmer for about 5 minutes, until the sauce has thickened.


35 36 37 38