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Nisei Lunch Recipes

by Submitted by T’s Kitchen (Terry Takeuchi)
September 2015, Volume 65, Issue 8

[Periodically we publish recipes from among the dishes served at our Nisei Lunch, held the first Friday of each month at NVC Hall, 11 am -1 pm. Please Join us! Lunch is free for NVC/NVC Foundation members, while non-members are asked for a $10 donation to cover costs.]

Chicken Alfredo

6-8 Servings


4 T Butter
1 Large Chicken Breast
1 C Slice Crimini Mushrooms
2 T Olive Oil
2 Minced Garlic Cloves
2 C Heavy Cream
¼ t White Pepper
½ t Seasoning Salt
¾ C Grated Parmesan Cheese
¾ C Shredded Mozzarella Cheese
12 oz Penne Rigate or Wide Egg Noodles


Slice chicken into bite size pieces and fry in a small pan with I T butter over medium heat for 5 minutes until no longer pink.  Add mushrooms and cook for 5 minutes more.  Remove from heat and set aside.

Melt remaining butter in a medium size saucepan with the olive oil over medium-low heat.  Add the garlic, seasoning salt, cream, white pepper and bring to a simmer stirring often.  Slowly add the parmesan cheese and simmer for 8-10 minutes until sauce has thickened and is smooth.  Slowly add the mozzarella cheese and stir until smooth.

While the sauce is simmering, cook the noodles to al dente and drain.  In the saucepan, add the chicken, mushrooms and noodles and carefully fold together.