The classic combination of mushrooms and chicken adds a twist to fettuccine Alfredo.

ingredients

  • 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)

directions

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.

RecID 8042

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.