FIRE ROASTED TOMATO AND MUSHROOM PASTA ALFREDO

Fire Roasted Tomato and Mushroom Pasta Alfredo image

Provided by Tracy Daddio

Categories Roasts

Time 2h

Number Of Ingredients 11

2 medium chicken breasts, boned and skinned, cut into bite size pieces
2 Tbsp olive oil, extra virgin
salt and pepper
1 small onion, diced
1/2 lb crimini mushrooms, sliced
2 Tbsp chopped, yellow or red bell peppers
2 clove garlic, minced
1 can(s) diced, fire roasted tomatoes
1/4 c dry, white wine
1 jar(s) 16 oz alfredo sauce
1/2 lb bow tie pasta

Steps:

1. Heat 1 TBLS olive oil in large fry skillet, add chicken, salt and pepper to taste. Cook until chicken is lightly browned, set aside.
2. In same pan, add remaining olive oil into pan, add mushroom and onions and cook onions until translucent, add yellow bell peppers and garlic and cook 5 - 7 mins on low
3. Add wine and let reduce by half. Drain tomatoes add to vegetables and cook 10 mins on low.
4. Boil pasta water and add bow tie pasta, cook as directed until al dente.
5. Add jar of Alfredo Sauce to veggies and tomatoes. Once pasta has cooked add to sauce. Use pasta water to thin if needed. Top with parmesan cheese and serve.