Linguine Alfredo with Chicken & Mushrooms Mix up something flavorful for dinner with this linguine recipe. Cooked with fresh basil, cream sauce, shredded Asiago cheese, portobello mushrooms and roasted garlic, this dish is packed with flavor. 6 Servings 15 minutesPrep Time 17 minutesCook Time print Ingredients Directions Ingredients 12 ounces uncooked linguine 3 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste 1 pound boneless skinless chicken breasts 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 medium onion,, chopped 6 ounces portobello mushrooms,, cut into 1-inch pieces 4 roasted garlic cloves,, smashed 1 jar (15.2 ounces) Bertolli® Creamy Alfredo with Cauliflower and Milk 2 tablespoons chopped oil-packed sundried tomatoes,, drained 1/4 cup thinly sliced fresh basil 2 ounces shredded Asiago cheese,, divided Directions Step 1: To roast the garlic: Cut ½ inch slice off the top of each head of garlic, exposing the cloves. Soak the heads in a bowl of cold water for 30 min. Preheat a gas grill to high; adjust the heat to low after 15 min. If cooking over charcoal, allow the coals to burn until they are covered with gray ash. Arrange the garlic heads cut-side up around the perimeter of the grill. Place them to avoid any direct flame, then brush them with 2 tablespoons. olive oil. Cook, covered, 1 ½ to 2 hours or until the cloves are very soft. If using charcoal, add 8-10 briquettes after 1 hour to maintain the heat. Step 2: Heat barbecue to medium-high. Cook pasta as directed on package; keep warm. Step 3: Season chicken with salt and pepper. Grill chicken 5-10 min. on each side or until done (165°F). Cut into bite-size pieces. Meanwhile, heat large skillet with 1 Tbsp. oil on medium-high heat. Add onions and mushrooms; cook 3-4 min. or until softened, gently scraping browned bits from bottom of pan. Stir in garlic, sauce, tomatoes and grilled chicken; cover and bring to a boil on medium heat. Step 4: Add cooked pasta, basil and half of the cheese to mixture in skillet; toss until heated through. Serve topped with remaining cheese. Tips: How to Roast Garlic: Cut 1/2 inch slice off the top of each head of garlic, exposing the cloves. Soak the heads in a bowl of cold water for 30 minutes. Preheat a gas grill to high; adjust the heat to low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Arrange the garlic heads cut-side up around the perimeter of the grill. Place them to avoid any direct flame, then brush them with 2 tablespoons. olive oil. Cook, covered, 1 1/2 to 2 hours or until the cloves are very soft. (If using charcoal, add 8 to 10 briquettes after 1 hour to maintain the heat.) Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
