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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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