Chicken fettuccine 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine, divided |
| 1 | pack | (8-oz) sliced fresh mushrooms |
| 1 | small | Red bell pepper, cut into thin strips |
| 1 | small | Onion, chopped |
| 1 | Garlic clove, pressed | |
| 2 | cups | Chopped roasted chicken |
| ½ | cup | Whipping cream |
| ½ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Chopped fresh parsley |
| ¼ | teaspoon | Ground white pepper |
| 8 | ounces | Fettuccine, cooked |
Directions
Melt 2 tablespoons butter in a large skillet over medium heat; add mushrooms and next 3 ingredients, and saute until tender. Add chicken; cook until thoroughly heated. Remove from skillet. Combine remaining 2 tablespoons butter and whipping cream in skillet; cook over low heat until butter melts. Stir in Parmesan cheese, parsley, and pepper; pour over hot cooked fettuccine, and toss with chicken mixture.