Chicken and Pasta Alfredo
Print This Recipe
Quick to prepare, full of nutrition and still relatively easy on your budget - what could be better?
INGREDIENTS
1 package (12-ounces) fettuccine
1/4 pound mushrooms, quartered
3 green onions, sliced
2 tablespoons unsalted butter
1 cup heavy cream
1 cup frozen peas
2-1/2 cups cooked chicken pieces (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup grated Parmesan cheeseCook the fettuccine following the package directions.
Meanwhile, sauté the mushrooms and the green onion in the butter in a large skillet until they are tender; for about 3 minutes.
Add the cream to the skillet. Bring the mixture to boiling. Lower the heat and gently boil, uncovered, until the mixture is slightly reduced, for about 5 minutes. Add the peas, chicken, salt and pepper to the skillet. Cook, stirring occasionally, until the chicken mixture is hot.
When the fettuccine is cooked, drain it. Transfer the fettuccine to a large serving bowl. Pour the chicken mixture over the fettuccine. Sprinkle with the Parmesan cheese. Toss gently to mix well.
Makes 4 servings