Chicken Fettuccine

29 Jul

This is a simple dish to prepare with basic ingredients, but it’s really good.


2-3 boneless skinless chicken breasts, cubed into bite-sized pieces

2 cloves garlic, minced or grated

1/2 stick butter

1 1/2 cups milk or half and half, or cream or a combination ( the more cream, the thicker the sauce)

1 cup fresh parmesan cheese (not the powdered stuff in the can)

1/2 cup frozen green peas (optional)

8 oz. can mushrooms (optional) I didn’t use this time

Fettuccine noodles, cooked and drained

Lightly sprinkle the cubed chicken with salt and pepper.  Saute chicken in the butter in a non-stick skillet until done.  Add the minced garlic to the chicken in the skillet for the last few minutes of cooking until the garlic is fragrant.   It cooks very quickly.

Remove cooked chicken from skillet and set aside.  Add the cream, milk, Half and half or a combination of these to the remaining butter in the skillet.  Stir in 1 cup of parmesan cheese and heat until it’s bubbly and thickens slightly.  Return chicken to the skillet.  If you use the green peas, it’s not necessary to cook them ahead of time.

Just pour some frozen peas into a colander and run hot tapwater over them until they thaw.  They’ll still have a nice bright green color and nice crunch for this dish.  Serve the chicken and sauce over hot cooked pasta.  Top with green peas and additional parmesan cheese.


4 Responses to “Chicken Fettuccine”

  1. Gina Muller August 1, 2010 at 6:15 pm #

    Great recipe Deb. My husbands stomach thanks you greatly. Thanks Gina

    • Deb August 1, 2010 at 10:16 pm #

      Glad you liked it. More recipes to come!

  2. Melissa W. August 13, 2010 at 7:41 pm #

    This recipe got a thumbs up from the whole family and it was all gone. I used broccoli instead of peas.

    • Deb August 14, 2010 at 10:55 pm #

      I’ll bet broccoli was delicious in this. I’ll have to give it a try.

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