Chicken Mushroom Fettuccine

• Meat

  • 8 oz Chicken breasts, boneless skinless

• Produce

  • 2 cloves Garlic
  • 1 cup Mushrooms, fresh
  • 1 Parsley, fresh

• Canned Goods

  • 1 cup Chicken broth
  • 1/2 cup Evaporated milk

• Pasta & Grains

  • 2 cups Fettuccine, hot cooked

• Baking & Spices

  • 2 tsp All-purpose flour
  • 1 Black pepper, freshly ground

• Oils & Vinegars

  • 2 tsp Vegetable or canola oil

• Dairy

  • 1 1/2 cups Parmesan cheese
  • 4 tbsp Whipped cream cheese

Found on recipegirl.com

Ingredients

• 2 teaspoons vegetable or canola oil
• 8 ounces boneless skinless chicken breasts
• 1 cup fresh sliced mushrooms
• 2 cloves garlic, minced
• 2 teaspoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup evaporated milk
• 4 tablespoons whipped cream cheese
• 1 1/2 cups freshly grated parmesan cheese
• freshly ground black pepper, to taste
• 2 cups hot cooked fettuccine
• chopped fresh parsley, for garnish

Directions

• 1. Heat oil in skillet. Add chicken and cook 3 minutes on each side, or until tender and cooked through. Remove chicken from pan, let it rest for a couple of minutes, then slice into small strips and set aside. 2. Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until mixture thickens- stirring occasionally. Stir in cheeses and pepper. 3. Return the chicken to the skillet; cook, stirring for about 2 minutes, until chicken warms up. 4. Arrange fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.