Chicken Linguini w/ Home-made Alfredo

Ingredients

•chicken tenders (5-7 depending on size)

•linguini

•1 c heavy cream

•4 cloves minced garlic

•1/2 c frozen peas (optional)

•1/2 c sliced mushrooms (optional)

•shredded Parmesan

•salt and pepper

•olive oil

Directions

I first get a pot of water boiling for the pasta. While that's going, I season both sides of the chicken tenders, put about a tablespoon of olive oil in a non stick pan, and then add the tenders to the already heated (medium-high) pan. Let those brown up on both sides and remove from pan. Add pasta to boiling, salted water. As the chicken cools, I start making the Alfredo.
Alfredo Sauce: in the same pan, add the garlic. Move around in pan for about 1 min. Add the cream and loosen up the brown bits of chicken, lower heat to medium and add 1/2 c of shredded parm. Simmer on medium, stirring frequently.
Optional peas and mushrooms: before adding garlic, add more olive oil and add 1/2 c of thawed frozen peas and 1/2 c of sliced mushrooms. Cook for about 3 mins on medium high. Then proceed with sauce.
Back to chicken: tear the chicken into pieces and add to sauce. *This is the part that my dogs LOVE, because they know that I will toss the yucky bits of chicken to them!* stir in the chicken. Drain the pasta and add to sauce and flip around, coating the pasta.

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