WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


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.

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News