Fettuccine with Chicken

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

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