Chicken & Mushroom Fettuccine Alfredo
Makes 4
ALFREDO SAUCE
- 4 cups whipping cream
- 1 t chopped garlic
- 1 cup grated Parmesan cheese
- Juice of ¼ lemon
- Salt & Pepper to taste
FETTUCCINE
- 1 T butter
- 1 t garlic
- 2 cups mushrooms, sliced
- Salt & Pepper to taste
- 2 cups spinach, raw
- Prepared Alfredo sauce
- 2 cups cooked fettuccine noodle per person
- ¼ cup sliced green onions
- Parmesan cheese
- Lemon wedges
- 4 chicken breast, salt & peppered
Preparation
ALFREDO SAUCE
In a 4 quart sauce pot add the garlic cream and bring to a simmer. Lower the heat and reduce the cream by half. When reduced, remove from the heat and add the Parmesan cheese, stirring until fully melted. Season to taste and add lemon juice.
ASSEMBLY
In a sauce pan, melt the butter and add the garlic and mushrooms and sauté until mushrooms are cooked. Season with salt and pepper. Add the prepared Alfredo sauce and spinach and allow the spinach to just wilt down. Add in the cooked noodles and green onions and mix together well. Place pasta into a serving dish and garnish with Parmesan cheese. Squeeze lemon juice over top and finish with some cracked black pepper.
