Chicken mushroom fettucine recipe

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  • Yield: 4 Servings


  • 500 grams of boneless chicken sliced or chicken tenderloins
  • 1 packet of dry fettuccine pasta
  • 1 tablespoon of plain flour
  • 2 tablespoons of oil
  • 2 – 3 cups of mushrooms chopped in half
  • 2 cloves of fresh garlic chopped or 1 teaspoon from a jar
  • salt and pepper to taste
  • ¾ cup of cream
  • 1 cup of chicken stock
  • ½ cup of frozen peas or mixed frozen vegetables (otional)
How to Make It
  1. In a large saucepan put fettucine and cover with water boil until tender. In a bowl add the flour and then add chicken coating it in flour. In a large fry pan add 1 tablespoon of oil and add chicken cooking on a medium heat until nearly cooked 3 – 4 minutes.
  2. Take chicken out and put into a bowl. In the fry pan add another tablespoon of oil, garlic and salt and pepper and mushrooms.
  3. Stir together and add cream and chicken stock and vegetables stirring together until mixed through. Add the chicken back in and cook for another 3 minutes until there is no pink in the chicken. Drain pasta in a colander and serve chicken on the top.

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