Chicken Alfredo with Sautéed Log Grown Shiitake Mushrooms and Peas

Chester has been craving Chicken Alfredo so I came up with this quick and easy recipe that also incorporates our log grown shiitake mushrooms. It’s a great meal that you can make any day of the week for a delicious and hearty dish. You can omit or substitute the peas for any vegetable of your choosing. You can make the Alfredo sauce from scratch or use jarred Alfredo sauce.

Ingredients

1. 1/2 pound of fresh, log grown Shiitake Mushrooms
2. 1/2 cup of fresh, canned, or frozen peas
3. Teaspoon of minced garlic
4. 1 pound of chicken breast
5. Fettuccine or any noodle of your choosing

Alfredo Ingredients

1. 1/2 cup of butter
2. 1 1/2 cup of heavy cream
3. 2 teaspoons of minced garlic
4. 1/2 teaspoon of Italian Seasoning
5. 1/2 teaspoon salt
6. 1/4 teaspoon pepper
7. 2 cups freshly grated parmesan cheese 

Directions

1. In a large skillet, cook cubed chicken breast.
2. Destem shiitake mushrooms (save stems for soup stock) and slice to desired size. We prefer them sliced into quarters.
3. Sauté sliced shiitake mushrooms, peas, and garlic in skillet with cooked chicken on low heat 
4. Boil fettuccine, or noodles of your choice, in a large pot and strain when fully cooked.
5. In a separate skillet, add the butter and cream and simmer on low heat for 2 minutes until butter is melted.
6. Whisk in garlic, Italian seasoning, spices, and grated parmesan cheese until melted.
7. Combine pasta, chicken with shiitake, and alfredo sauce and enjoy.

Half a pound of fresh shiitake mushrooms