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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.
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