CHICKEN MUSHROOM FETTUCCINE
Mushroom and
chicken fettuccine recipe - Fettuccine pasta garnished with chicken and
mushrooms
INGREDIENTS
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 1 cup fresh sliced mushrooms
- 2 medium garlic cloves, minced
- 2 teaspoons all purpose flour
- 2 teaspoons vegetable or canola oil
- 2 cups hot cooked fettuccine
- 4 tablespoons whipped cream cheese
- 8 ounces boneless, skinless chicken breasts
- 1 1/2 cups freshly grated Parmesan cheese
- freshly ground black pepper, to taste
- chopped fresh parsley, for garnish (optional)
INSTRUCTIONS
First, Heat
the oil in a large skillet. Add chicken and cook 3 minutes per side or until
tender and well cooked. Remove the chicken from the pan, let it sit for a few
minutes, then cut it into small strips and set aside.
Then, Add
the mushrooms and garlic to the pan; cook for 1 minute, stirring. Sprinkle with
flour, stirring quickly. Stir in broth and milk. Reduce the heat and simmer for
3 minutes, until the mixture thickens, stirring occasionally. Stir in cheeses
and pepper.
Return the
chicken to the pan. cook, stirring for about 2 minutes, until the chicken is
warming.
Arrange the
fettuccine on four plates. Garnish with chicken and sauce. Garnish with
parsley. Happy Cooking Time.
