Chicken alfredo recipe, as seen on 'Your Morning Saturday'

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TOLEDO, OH (WTOL) - Chef Jim Rhegness explains how to make a chicken alfredo recipe, great for cold winter nights.

CHICKEN ALFREDO (over fettuccini with alfredo sauce and mushrooms)

Serves: 4

Ingredients:

Chicken breast - 5 ounce, trimmed

Mushrooms – ½ pound, sliced

Asparagus – 1 pound, peeled and trimmed

French bread – ¼ loaf, thinly sliced

Butter (as needed) – thinly sliced

Vegetable Oil (as needed)

Flour (as needed)

Salt & Pepper (to taste)

Fettuccini – 12 ounces, precooked

Alfredo Sauce – 6 ounces

Method:

Lightly dredge chicken breast with flour, season to taste
In a hot pan with a small amount of oil. Sear chicken breast – presentation side down
Turn chicken breast and allow to finish cooking in oven
Rest chicken and hold warm for service
Sauté mushrooms in butter and oil – seasoning to taste; drain; reserve
Blanche asparagus in salted water until bright green and al dente; reserve
Brush French bread slices with butter, season to taste, if desired
Toast French bread slices in sauté pan until golden brown; reserve
To plate: toss Alfredo sauce with noodles, mushrooms, and asparagus season to taste; serve on a hot plate

10. Slice chicken and arrange per your design on the tossed pasta

11. Serve with crostini on the side

Note: After peeling and trimming asparagus, less than one pound of edible portion of asparagus will remain.

Chicken alfredo recipe, as seen on 'Your Morning Saturday' - ToledoNewsNow.com: News, Weather & Sports for Toledo, OH