Fettuccine with Chicken

Toss chicken and pasta with a creamy Parmesan sauce to make this satisfying 30-minute dinner.



by 2  people


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Ingredients
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    6   ounces 
    spinach fettuccine or plain fettuccine
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    4   ounces 
    fresh mushrooms, sliced
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    1/4  cup 
    sliced green onions
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    2   tablespoons 
    margarine or butter
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    2   tablespoons 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    coarsely ground pepper
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    1/4  teaspoon 
    ground nutmeg
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    1 1/2  cups 
    milk
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    1/2  cup 
    grated or finely shredded Parmesan cheese
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    2   tablespoons 
    dry sherry (optional)
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    2   cups 
    cubed cooked chicken (10 ounces)
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    1/2  cup 
    sliced pitted ripe olives
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    Snipped chives (optional)
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    Lemon wedges (optional)

Directions
1.
Cook fettuccine according to package directions. Drain well.
2.
Meanwhile, in a 12-inch skillet cook mushrooms and green onions in margarine or butter about 5 minutes or until vegetables are tender. Stir in flour, salt, pepper, and nutmeg. Add milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half of the Parmesan cheese and the sherry, if desired; heat until cheese is melted.
3.
Add fettuccine, chicken, and ripe olives to skillet. Toss lightly to coat. Sprinkle with remaining Parmesan and, if desired, chives. Serve with lemon wedges, if desired. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 506, Fat, total (g) 20, chol. (mg) 84, sat. fat (g) 7, carb. (g) 42, pro. (g) 37, sodium (mg) 639, Percent Daily Values are based on a 2,000 calorie diet
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