Ingredients
- 3 calphalon pans: one saucepan & two skillets, one large and one small
- 1 package Barilla gluten free spaghetti pasta
- 4 pcs nature raised farms southern style crispy chicken breast portions
- 1 tbsp garlic-pepper seasoning blend
- 1/4 cup extra virgin olive oil
- 1 cup asparagus, fresh, sliced, blanched
- 1/2 cup wild mushrooms (such as shiitake, porcini or chanterelle) cleaned & diced
- 8 ounces alfredo sauce
Cooking Steps
- In calphalon saucepan, boil water in order to cook Barilla linguine pasta, once boiling add pasta & boil for 6-7 minutes. Then strain & set aside.
- In calphalon skillet, heat nature raised farms southern style crispy chicken strips according to package instructions. Once cooked, slice cooked strips diagonally & season with garlic pepper.
- Heat the extra virgin olive oil in small calphalon skillet over medium heat and add asparagus & mushrooms. Cook for 2 to 3 minutes, stirring frequently; set aside.
- Add alfredo sauce to small skillet; simmer over medium-low heat for 4 to 5 minutes then combine pasta with asparagus mixture.
- Serve pasta on plate and top with chicken strip portions.
