the best chicken alfredo in the world!
Alex Young, chef and managing partner of Zingerman’s Roadhouse, really did it this time. The recipe that he created for Farm and Field, one of Al Dente’s new, organic pasta duets, is off-the-charts delicious! I haven’t had such an OMG experience in a long time, and it tasted so good!
Chef Alex Young in Action
Our new line of organic pasta includes Straw and Hay (spinach and egg fettuccine), Land and Sea (squid ink and egg fettuccine) and Farm and Field (wild mushroom and egg). I always say that the idea to start Al Dente Pasta Company 29 years ago was as if a lightbulb had gone off in my head. It happened again with the Organic Duets. For years I’ve been trying to think of what we could make exclusively for Zingerman’s. Our companies have shared a common history and deep friendship, to say the least. Both started in Ann Arbor in 1981/82. Both have gained national recognition while maintaining a strong commitment to our local roots. Unpretentious, promoting artisanal methods of production, we’ve always had a lot in common.
Al Dente "history" at Zingerman's Roadhouse
The Al Dente Organic Duets are perfect for Zingerman’s. Based on authenticity and tradition with a fun, contemporary twist, using the highest quality ingredients and small batch production, they are packaged simply and beautifully.
Chef Alex enjoying his delicious culinary creation
Chicken Alfredo with Mushrooms and Heirloom Tomatoes
created by Chef Alex Young, Zingerman’s Roadhouse.
1 bag Al Dente® Farm and Field Pasta (10-12 oz of pasta)
1 lb. chicken breasts, sliced into strips
4 tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
8 oz mushrooms of choice, sliced
3/4 cup white wine
1 cup heavy cream
½ cup parmigiano, grated
1 tomato, seeded and diced
¼ cup fresh herbs of choice, chopped
Season chicken strips with salt and pepper and sauté in 2
tbsp. olive oil over medium heat until cooked and lightly
browned. Remove chicken but keep warm. Add 2 tbsp.
olive oil, garlic and shallots to pan and sauté for one
minute. Add mushrooms, sautéing for 3 minutes. Add white
wine. Reduce by half. Add heavy cream simmering until
cream has thickened. Cook the pasta in boiling salted
water for 3 minutes. Drain, then toss pasta and chicken with
sauce. Stir in Parmesan cheese, salt and pepper. Garnish
with tomatoes and herbs. Enjoy.
Al Dente Farm and Field Pasta at Zingerman's Roadhouse
When Chef Alex puts this dish on the Roadhouse menu, I’ll be sure to let you know. In the meantime, you can create the dish on your own using his recipe and Al Dente Farm and Field Pasta-available at Zingerman’s Roadhouse, Zingerman’s Deli and on the Al Dente Pasta Website.
Monique,
Thanks, I will try this out this week. Say hello to Dennis for me.
Carl
Your daughter, Vanessa, was such a great help launching this line at Zingerman’s Deli. I appreciated her encouragement and feedback.
Monique,
We’ll definitely try out Alex Young’s master creation. I’m drooling right now thinking about it!
Thanks for the heads up.
PEACE
I know in the Boston Area, Al Dente Pasta is available, so you can try Alex’s recipe with any of our flavors and it will be great.
Awesome, I just bought 3 bags of your Pasta from Meijers and can’t wait to try the recipe, I will have to replace the Farm & Field with Egg fett…but, I’m sure that will be great too!!
Wow, that chicken alfredo looks delicious!
monique — that looks fantastic! can’t wait to try it myself. great blog!
This looks incredible! Thanks to you and the great chef Alex Young for sharing!
Hi Monique- thanks for the link. I’ve made the peas & prosciutto recipe several times now and it’s one of my favorites- I’ll give the alfredo a try next.
Looks awesome Monique! Yummyyyy.
So good to see you blogging again. Miss you!!!!
I THINK I WOULD TRY THIS AT HOME! ILOVE IT ILOOKS DELICIOUS!
Please do.You probably won’t find Al Dente Farm and Field near you, unless you live in Michigan. But, the recipe is perfect with Al Dente Egg Fettuccine or any of our other flavors. Let us know where you see Al Dente Pasta in your area. Thanks.