Stuffed Chicken Alfredo
- 1/3 cup cream cheese
- 1/4 cup parmesan cheese
- 3 strips bacon, cooked
- 1/2 tbsp chopped garlic
- 1/4 cup chopped mushrooms
- small handful of spinich
- gorgonzola to taste
- salt and pepper to taste
- 2 chicken breasts
- 2 cups of alfredo sauce
- 1 pound fettucine cooked
- 1/2 cup white wine
- saute the mushrooms, bacon, garlic, and spinach together. deglaze with the wine. let the wine evaporate a little and remove from the burner. mix the cheeses and the mushroom mixture together. let cool in the refrigerator for 3 hours. pound the chicken out to about a 1/3 of an inch thick.preheat your oven to 425 put your chicken on a cookie sheet with aluminum foil on itscoop out the cheese mixture about a 2 inch ball into the center lightly push down. cook in the ovenfor about 10 - 15 minutes while thats cooking heat your sauce to a simmer and add the noodles be sure to coat them nicely plate up the noodles after the chicken is done cut them in half and fold the 2 halfs together and top the pasta with them and a little parmesan cheese. voila a great dish.
cream cheese, parmesan cheese, bacon, garlic, mushrooms, handful of spinich, gorgonzola, salt, chicken breasts, alfredo sauce, fettucine cooked, white wine
Taken from www.epicurious.com/recipes/member/views/stuffed-chicken-alfredo-1200609 (may not work)