Fustini's Oils and Vinegars
Chicken Alfredo

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Chicken Alfredo


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Chicken Alfredo

Submitted by Charlene Hunt, Fustini's Petoskey


  • 1/2 red onion chopped
  • 1 garlic clove minced
  • 5 oz oyster mushrooms chopped 
  • 1 cup chopped spinach
  • 2 small boneless skinless chicken breasts
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 tablespoons Fustini's Parmesan blend spice
  • 1 - 1 1/2 cup milk, or half n half
  • Fresh parmesan cheese 
  • Salt and pepper to taste
  • 3-4 tablespoons Fustini's Tuscan herb olive oil (divided)
  • 2 to 3 cups cooked pasta


Step 1. 

In a sauté pan, heat 1 to 2 tablespoons Tuscan Herb olive oil (pesto or garlic oils work well too). Add onion, garlic and sauté until tender. Add mushrooms and spinach.

Step 2. 

In a separate sauce pan, heat 1 tablespoon butter and 1 tablespoon Tuscan herb oil (or something similar). Once melted and starting to bubble, add 2 tablespoons flour and stir until a thick paste forms and flour browns slightly.  Add milk 1/2 cup at a time until a smooth sauce develops. Add parmesan cheese  and parmesan spice, a pinch of salt and pepper to taste. 

Step 3. 

Add cooked pasta and sauce to veggies and toss to incorporate.  Plate and top with grilled sliced chicken breast.

Step 4.  Chicken

 In a ziplock bag, marinate chicken in 2 tablespoons Tuscan Herb oil, 1 tablespoon 18 year and 1 tablespoon Parmesan spice. Let rest for 1 hour at room temp. Grill on med high heat for about 4 minutes each side or until center is 165 degrees.

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