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An easy way to make a tasty alfredo - with lots of flexibility! |
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My husband made this recipe for me a few months ago. It tasted
amazing and I'm not a huge mushroom lover! But it was very simple
so I asked him to recreate it so I could write down measurements.
In the original recipe he created he made his own cream of mushroom
soup which he swears by.
But I had him do the new way with a can of mushroom soup instead,
however to be honest - you can also use cream of chicken soup
if you don't want to use the mushroom soup. Is it really a true
alfredo? I don't knwo - but it tastes very good!
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Serves: 6 |
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Ingredients |
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1 can cream of mushroom (or chicken) soup (no
msg) |
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8 oz. chopped frozen spinach (thawed and drained) |
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1 TBLE butter |
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3/4 to a pound of fettuccini pasta |
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salt and pepper (opt) |
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red pepper flakes (opt) |
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Instructions |
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| 1. |
In large frying pan
melt butter over medium heat |
| 2. |
Add in drained spinach and saute
for 5 min. over low heat |
| 3. |
Add can of mushroom soup and stir. |
| 4. |
Add in 1/4 cup of milk and stir. |
| 5. |
Simmer mixture for 15 minutes or
so until mixed well. Make sure to stir occasionally. |
| 6. |
Meanwhile, cook fettuccini
pasta according to package directions. |
| 7. |
When pasta is cooked,
drain and transfer into frying pan. |
| 8. |
Toss with mushroom/spinach mixture
and serve. |
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TIP #1:
As mentioned you can do this recipe using cream of chicken
soup. |
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TIP #2:
You can substitute the spinach with chopped chicken breasts.
This requires an extra step of cubing the chicken and cooking
it thoroughly prior to starting this recipe. |
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Tip #3:
Feel free to make your own cream of mushroom soup - it will
undoubtedly have a greater robust mushroom flavor. |
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TIP
#4: You can substitute brocolli for the spinach too
- or even asparagus. There is so much you can do with this
recipe - be creative! |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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