- Special Pricing
The classic combination of mushrooms and chicken adds a twist to fettuccine Alfredo.
- 6 ounces fettuccine, uncooked
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
- 12 ounces fresh white mushrooms, sliced (about 4 1/2 cups)
- 1 jar (about 17 ounces) Alfredo sauce
- 1 cup peas (optional)
Cook fettuccine according to package directions; drain.
Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add chicken; cook and stir until golden on all sides, about 5 minutes; remove to a plate. Heat remaining 1 tablespoon oil in the skillet. Add mushrooms; saute until lightly browned and liquid has evaporated, about 5 minutes. Reduce heat to medium-low; return chicken to skillet; stir in Alfredo sauce and 1 cup peas, if desired; cover and simmer until sauce is hot, about 3 minutes; stirring occasionally. Serve over fettuccine, sprinkled with parsley, if desired.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .