Pancetta, Mushrooms and Herbs with Broccoli
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | oz | Oil |
| 5.00 | oz | Pancetta , chopped |
| 20.00 | oz | Mushrooms, domestic , sliced |
| 80.00 | oz | Knorr Ultimate Frozen Ready-To-Use Alfredo Sauce 4 x 3 Lb |
| 1.50 | tbsp | Thyme , fresh, chopped |
| 1.50 | tbsp | Tarragon leaves , fresh, chopped |
| 1.50 | tbsp | Chives(1) , fresh, chopped |
| 1.50 | tbsp | Basil(1) , fresh, chiffonade |
| 30.00 | oz | Broccoli, spears , cooked |
Preparation
1. Saute pancetta in oil until golden brown. Add mushrooms and cook until tender. Add alfredo sauce and herbs. Cook 5 minutes without boiling. Pour sauce over broccoli spears and serve in casserole.
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