CHICKEN MUSHROOM FETTUCCINE #dinner #mushroom #chicken #healthyfood #easy

This Chicken Mushroom Fettuccine is a scrumptious and simple pasta formula.

This is an encouraging pasta dish loaded with hot fettuccine noodles that have been hurled in a light cream sauce with gobs of sauteed mushrooms and chicken. My better half and I love pasta like there's no tomorrow.

That is not such an incredible thing, I surmise… however when it's made with heavenly fixings, who can stand up to?? This Chicken Mushroom Fettuccine is one of our preferred dishes to make for supper.

My significant other and I cheerfully eat up each chomp of this pasta when we make it for supper. My child will not eat mushrooms, so he's not into this one. I'm appreciative that he's starting to eat tomatoes… and that he's genuinely ready to attempt most different vegetables, however I can't get him to eat those darn mushrooms. Goodness well, more for me! I continue disclosing to him that some time or another he will LOVE mushrooms. He doesn't trust me-ha!

Also try our recipe : SIMPLE THAI NOODLE BOWL #dinner #noodle #bowl #easy #food

INGREDIENTS

2 teaspoons vegetable or canola oil
8 ounces boneless, skinless chicken breasts
1 cup fresh sliced mushrooms
2 medium garlic cloves, minced
2 teaspoons all purpose flour
1 cup chicken broth
1/2 cup evaporated milk
4 tablespoons whipped cream cheese
1 1/2 cups freshly grated Parmesan cheese
freshly ground black pepper, to taste
2 cups hot cooked fettuccine
chopped fresh parsley, for garnish (optional)

INSTRUCTIONS

Heat the oil in a large skillet. Add the chicken and cook 3 minutes on each side, or until tender and cooked through. Remove the chicken from the pan, let it rest for a couple of minutes, and then slice it into small strips and set aside.
Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until the mixture thickens- stirring occasionally. Stir in the cheeses and pepper.
Return the chicken to the skillet; cook, stirring for about 2 minutes, until the chicken warms up.
Arrange the fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.

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