1 jar alfredo sauce (four cheese)
1 onion
1 package mushrooms
1 garlic cloveling
Salt, pepper, herbs
2 cups milk
Olive oil
1 tablespoon sherry cooking wine
Cut chicken AGAINST the grain for best tenderness, and brown in olive oil in a large deep skillet. Add salt, pepper, and herbs to taste. Add chopped onions, mushroom, garlic and butter sautéed mushrooms. Simmer, stirring frequently on medium until water is gone. Brown on hi heat for 2 minutes stirring constantly. Add sherry once it starts sticking to the bottom.
Linguine should be done. Add jar of Alfredo and milk to skillet, simmer if linguine is not done until it is.
Serve hot.
I may be forgetting parts of it. It's too early in the morning for me, haha.
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