Garlic Chicken Fettucine
1-1/2 lbs. skinless, boneless
chicken breast halves
2 Tbsp. butter
1 lb. (16 oz.) fresh mushrooms, sliced
2 large cloves garlic, minced
1 Tbsp. all-purpose flour
3/4 cup whipping cream |
1 tsp. salt
1/2 tsp. pepper
1 (9 oz.) package fresh fettucine
1 (9 oz.) package fresh spinach fettucine
1 cup Wisconsin Parmesan cheese, freshly grated
Chopped fresh parsley for garnish |
Wash chicken and pat dry. Cut into 1-inch
cubes. Heat butter in skillet over medium-high heat. Add
chicken; sauté, stirring until chicken is lightly
browned, about 2 minutes. Add mushrooms and garlic, and
cook until mushrooms are hot. Stir in flour and cook 2 minutes.
Stir in cream and simmer over low heat for 1 minute. Add
salt and pepper to taste. Stir in 1/2 cup of Parmesan cheese.
Keep warm. In boiling water, cook fettucine according to
package directions. Drain and turn into a warm serving bowl.
Pour garlic chicken sauce over and sprinkle with remaining
cheese; garnish with parsley and serve. Makes 6 to 8 servings.
Recipe inspired by Jake’s Supper Club, Menomonie.
