Chicken Mushroom Fettuccine
A creamy chicken and mushroom fettuccine tossed in a Parmesan sauce for a quick weeknight dinner.
Equipment
- Large Skillet
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Cheese Grater
Ingredients
- 2 teaspoons vegetable or canola oil
- 8 ounces boneless skinless chicken breasts
- 1 cup sliced fresh mushrooms
- 2 cloves garlic minced
- 2 teaspoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 4 tablespoons whipped cream cheese
- 1 1/2 cups freshly grated Parmesan cheese
- freshly ground black pepper to taste
- 2 cups hot cooked fettuccine
- chopped fresh Italian parsley for garnish (optional)
Instructions
- Heat 2 teaspoons oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook about 3 minutes per side, until cooked through; remove to a plate and let rest a couple minutes, then slice into strips.
- Add the sliced mushrooms and minced garlic to the skillet and cook about 1 minute, stirring, until softened.
- Sprinkle 2 teaspoons flour over the mushrooms and garlic and stir quickly to coat.
- Slowly pour in 1 cup chicken broth and 1/2 cup evaporated milk, stirring to combine; reduce heat and simmer about 3 minutes until slightly thickened, stirring occasionally.
- Stir in 4 tablespoons whipped cream cheese, 1 1/2 cups grated Parmesan, and freshly ground black pepper to taste until the cheeses melt and the sauce is smooth.
- Return the sliced chicken to the skillet and cook about 2 minutes, stirring, until warmed through and coated in the sauce.
- Divide 2 cups hot cooked fettuccine among four plates, top with the chicken and sauce, and garnish with chopped parsley if desired.
Notes
- Use pre-cooked fettuccine to speed preparation.
- Slice chicken after resting for juicier pieces.
- Adjust pepper to your taste.
- Use low-sodium broth to control salt.