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Homemade Chicken Fettuccine

Homemade Chicken Fettuccine

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Torrerizor

Torrerizor

This recipe is really unique as it doesn't use a thickening agent, and is very versatile!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 791 kcal
  • 40%
  • Fat:
  • 43.9 g
  • 68%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 53.3 g
  • 107%
  • Cholesterol:
  • 245 mg
  • 82%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
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Reviews

Melodie Savoca
124

Melodie Savoca

5/6/2007

As many others, I increased the flavor with the butter, onion, garlic and pepper. I used half and half for less calories and thickened the sauce with a little flour. (I also used a whole wheat pasta.) Easy recipe! Husband gave it a thumbs up!

Debbie
117

Debbie

9/13/2007

Made this for the family. It was a big hit. As other reivews suggested, I sauteed garlic in butter with chicken and mushrooms. I also added extra heavy whipping creas and it turned out perfect (I used 2 cups instead of 1 1/2 cups). Family requested that I fix this again.

Angela C.
85

Angela C.

9/26/2007

Just made this for the first time and it was wonderful but I added 5 cloves of FRESH crushed garlic and increased the cream to 2 cups. I also added about 1 teaspoon of basil for a little color & flvor and will add fresh broccoli the next time. The sauce WILL thicken - just give it TIME! It is worth the wait!

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