I depend on this recipe when I get home late from work and my hungry family wants something delicious for dinner. It’s quick, too, because it uses canned chicken and fresh mushrooms that I buy pre-sliced.
This recipe was so easy I really loved it. I have made this recipe several times for my boyfriend. One of the times I switched up the pasta by using bow ties instead of the fettuccine which turned out just as good.
I use 13.25 oz. whole wheat linguine, 2+ cups cooked chicken or pork, only 1 cup parmesan, and add up to another 1/2 cup milk at end with the parmesan. So Good! -Lori in WI.
Would use fresh chicken breast, cooked, cubed.
INGREDIENTS
1 package (16 ounces) fettuccine
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/4 cup butter, cubed
2 cans (5 ounces each) chunk white chicken, drained
1/2 cup milk
1-1/3 cups grated Parmesan cheese
DIRECTIONS
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat. Yield: 6 servings.
