Wednesday, February 1, 2012

Chicken Fettuccine Skillet

Printable Recipe

Chicken Fettuccine Skillet
16 oz fettuccine
2 Tbsp olive oil
1 1/2 lb chicken or turkey, cut into cubes
1/2 cup onion, diced
1/2 cup celery, diced
4 cloves garlic, minced
1 cup mushrooms
2 cups milk
1/2 tsp salt free seasoning (like Mrs. Dash)
1 tsp salt
2 Tbsp cornstarch
1/2 cup fat free half & half
1/3 cup parmesan cheese
3/4 cup mozzarella cheese
1-2 Tbsp fresh parsley or 1 tsp dried

Heat olive oil in a large skillet. Add chicken and cook until cooked through. Remove from skillet.

While chicken is cooking, cook pasta as directed on package. Drain and set aside.

Add onion, celery, and garlic to the same skillet that the chicken cooked in. Add a little water if necessary. Saute for 3-5 minutes or until tender. Add mushrooms and cook until tender. Add milk, and seasonings. Bring to a boil; reduce heat. In a small bowl, whisk together cornstarch and half & half. Stir into skillet. Cook for about 2 minutes, until thick and bubbly. Stir in parmesan cheese and chicken. Add fettuccine to skillet and heat through. Sprinkle with mozzarella cheese. Place until broiler for 2-3 minutes or until cheese is melted and starts to brown. Sprinkle with parsley.

Serves 6-8

Recipe adapted from Real Mom Kitchen

Past recipes:
One year ago: Andes Mint Brownies
Two years ago:  Boston Cream Pie

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