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Chicken Mushroom Alfredo Sauce

Catherine's
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Serves/Makes: 6
Ready in: < 30 minutes

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 tablespoon chicken bouillon granules
  • 1 cup evaporated milk
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cooked boneless skinless chicken breast halves, cubed
  • 1 can (8 ounce size) sliced mushrooms, drained
  • 1/4 cup grated Parmesan cheese
  • cooked pasta of choice

Melt the butter in a saucepan over low heat. Whisk in the flour and cook, stirring constantly, for 1 minute.

While stirring, slowly add the chicken bouillon granules and evaporated milk. Stir until smooth.

Add the garlic, salt, and pepper. Cook, stirring frequently, until the sauce thickens, about 5 minutes.

Stir the chicken and mushrooms into the sauce. Cook until heated through, 4-5 minutes. Stir in the cheese and let cook just until the cheese has melted.

Serve immediately over cooked pasta.


Recipe Source: cdkitchen.com

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