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Chicken Mushroom Fettuccine Recipe
Chicken Mushroom Fettuccine Recipe photo by Taste of Home

Chicken Mushroom Fettuccine Recipe

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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.
TOTAL TIME: Prep/Total/Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total/Time: 15 min.
MAKES: 6 servings

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

Nutritional Facts

1 serving (1 cup) equals 465 calories, 16 g fat (9 g saturated fat), 48 mg cholesterol, 541 mg sodium, 58 g carbohydrate, 4 g fiber, 25 g protein.

Directions

  1. 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.
Originally published as Chicken Mushroom Fettuccine in Quick Cooking September/October 1998, p31

Nutritional Facts

1 serving (1 cup) equals 465 calories, 16 g fat (9 g saturated fat), 48 mg cholesterol, 541 mg sodium, 58 g carbohydrate, 4 g fiber, 25 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Mushroom Fettuccine

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 27, 2014

I would not make this again, to bland and dry. sorry.

MY REVIEW
Reviewed Jan. 21, 2014

Would use fresh chicken breast, cooked, cubed.

MY REVIEW
Reviewed Mar. 10, 2011

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.

MY REVIEW
Reviewed Jan. 2, 2011

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.

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