Ingredients Jump to Instructions ↓

  1. 8 oz fettuccine

  2. 2 tsp canola oil

  3. 2 tsp butter

  4. 2 cups sliced mushrooms of your choice

  5. 1 cup chopped onion

  6. 1 cup sliced celery

  7. 3 cloves garlic , minced

  8. 2 tbsp all-purpose flour

  9. 2 cups milk

  10. 1 -1/2 cups cooked chicken or turkey strips

  11. 1/2 cup freshly grated parmesan cheeseI used parmigiano Reggiano

  12. I 1/4 cup chopped fresh parsley

  13. 1/2 cup packed chopped fresh basil (of your choice I used mild)

  14. salt and pepper , to taste

Instructions Jump to Ingredients ↑

  1. In large pot of boiling water, cook fettuccine until tender but firm; drain.

  2. Meanwhile, in large saucepan, heat oil or butter or both over medium heat; cook mushrooms, onion, celery and garlic, stirring often, for about 8 min or until tender.

  3. In a medium sauce pan add butter then flour mix together. Then add milk until well mixed, stir into mushroom mixture and cook, stirring, until hot. Add chicken, Parmesan cheese, parsley, basil, and hot pasta; simmer, stirring gently, for 3 to 5 min or until sauce is thickened. Season with salt and pepper.


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