 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is different from other chicken alfredo recipes because it used leftover cooked chicken. Ingredients:
1 (12 ounce) package fettuccine |
1/4 lb mushroom, quartered |
3 green onions, sliced |
2 tablespoons butter |
1 cup heavy cream |
1 cup frozen peas |
2 1/2 cups cooked chicken |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup parmesan cheese, grated |
Directions:
1. Cook fettuccine according to package directions.
2. Sauté mushrooms and green onions in butter in a large skillet until tender, about 3 minutes.
3. Add cream to the skillet. Bring to a boil. Lower the heat and gently boil, uncovered, until slightly reduced, about 5 minutes. Add peas, chicken, salt, and pepper. Cook stirring occasionally. until hot.
4. When fettuccine is cooked; drain. Transfer to a large serving bowl. Pour chicken mixture over; sprinkle with cheese. Toss gently to mix well.
|
|