1 portobello mushroom cap, cut into 1/2-inch slices
1 large red pepper, cut into strips
8 asparagus spears, trimmed
1/2 teaspoon salt
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast
1 pack of your favourite pasta cooked to your liking
5 tablespoons butter
500ml of single cream
2 cloves of garlic, crushed
salt and pepper to taste
2 pinches ground nutmeg
150g grated Parmesan cheese
2 egg yolks
grated Parmesan cheese to cover finished dish
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat olive oil in a frying pan over medium heat. Stir in garlic, and cook until it begins to turn golden brown, about 1 minute. Add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. Pour mixture onto a plate, and allow to cool.
Preheat oven to 190 degrees C. brush a small, glass baking dish with olive oil and set aside.
Place each chicken breast between two sheets of plastic wrap, and pound to 6mm (1/4-in) thick. Evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. Roll up and secure with skewers (soak in Water before use). Place into prepared baking dish.
Bake chicken in preheated oven until no longer pink, about 30 minutes.
Cook pasta to packet instructions.
Meanwhile about ten minutes before chicken is finished, Melt butter in a saucepan over medium heat. Add cream, stirring constantly. Stir in salt, nutmeg, garlic and grated Parmesan cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
To serve, remove skewers from chicken, slice each in half at an angle, and place onto the bed of pasta. Ladle the Alfredo Sauce over the top and finish with the remaining grated parmesan
This recipe was edited by Allrecipes editors to include measurements familiar to British and Irish cooks.