Creamy Chicken, Mushroom, and Tomato Fettuccine

This dish smells amazing as the sauce reduces. Check out the variants section if you aren’t a fan of chicken.

There is something about a long noodle that is lovingly coated in a creamy sauce. It creates a feast for the eyes. Add some delicious ingredients to the sauce, and you have created a feast for your taste buds. Chicken, mushrooms, and tomatoes add texture, flavor, and just a bit of fancy to your plate.

SOFTWARE

·         5 T. butter

·         8 oz. chicken breast, boneless, skinless

·         8 oz. mushrooms, sliced

·         1 bunch green onions, thinly sliced, white part only

·         2 T. garlic, minced

·         1/2 c. heavy cream

·         14 oz. can tomatoes, diced, drained

·         1/4 c. peas, frozen

·         Kosher salt

·         Freshly ground black pepper

·         8 oz. fettuccine, dried

·         Parmesan cheese, grated or shredded

METHOD

1.       In a large skillet over medium heat, melt the butter.

2.       Cut the chicken breast into bite-sized pieces. Toss them into the melted butter and sauté for about 5 minutes.

3.       Add the sliced mushrooms, stir to coat, and cook for another 5 minutes.

4.       Add the green onions and garlic, stirring to mix.

5.       Pour in the heavy cream and the drained tomatoes. Increase the heat to medium high until you reach a boil. Reduce the heat to low and simmer until the sauce thickens.

6.       Toss in the peas, salt, and pepper, and stir. Turn off the heat.

7.       Prepare the fettuccine in lots of boiling water per the package instructions. If you are using fresh, start checking the noodles after 2 minutes to reach al dente. Drain.

8.       Place the noodles in a large serving bowl. Pour the sauce over the noodles and toss to coat.

9.       Serve on plates with some parmesan cheese on top. Bring the cheese to the table so everyone can add more if they wish.

10.   Enjoy.

VARIANTS

Instead of chicken, you can use thawed, raw shrimp, but the method changes. Don’t add the shrimp until you toss in the peas. Shrimp cooks very fast and can get rubbery if overdone. Make sure the shrimp are at room temperature. If they are cold, you may want to leave the heat on a little longer.