CREAMY WHITE BEAN AND CHICKEN ALFREDO
RECIPE TYPE
Pasta
SERVES
4
Prep Time: 30 min
Cook Time: 20 min
Ingredients
INGREDIENTS
12 oz (375 g) Italpasta Artisan Gemelli
2 tbsp (30 mL) olive oil
1 lb (500 g) mixed wild mushrooms, coarsely chopped
4 oz (150 g) prosciutto, chopped
2 shallots, diced
4 cloves garlic, minced
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) chopped fresh marjoram, divided
½ cup (125 mL) red wine
½ cup (125 mL) 35% whipping cream
1 tsp (5 mL) salt
½ tsp (2 mL) pepper
½ cup (125 mL) grated Parmesan cheese
Directions
DIRECTIONS
In large pot of boiling salted water set over medium-high heat, cook pasta according to package directions; drain, reserving ? cup (75 mL) cooking liquid.
Meanwhile, heat oil in large skillet set over medium-high heat; sauté mushrooms, prosciutto, shallots, garlic, rosemary, and 1 tsp (5 mL) marjoram for 8 to 10 minutes or until mushrooms are browned and tender.
Stir in wine; cook for 2 to 4 minutes or until slightly reduced. Stir in cream; reduce heat to medium. Simmer for 3 to 6 minutes or until thickened. Season with salt and pepper.
Toss with pasta and reserved cooking liquid. Garnish with Parmesan and remaining marjoram. Serve immediately.
NUTRITIONAL INFORMATION
Per serving: 570 calories
Protein 22g | Fibre 5g |
Fat 22g | Sugar 7g |
Carbs 80g | Sodium 910mg |
