Chicken, Artichoke, and Mushroom Fettuccine |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This creamy pasta is jam-packed with veggies and roasted chicken. The shaved fresh Parmesan is optional, but it adds extra richness to the dish. Ingredients:
1 (9-ounce) package fresh fettuccine |
cooking spray |
1 (8-ounce) package presliced mushrooms |
2 tablespoons light stick butter |
1 tablespoon all-purpose flour |
1 cup fat-free milk |
1/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 cups chopped skinless rotisserie chicken breast |
1 (14-ounce) can quartered artichoke hearts, drained |
2 tablespoons fresh lemon juice |
1/4 cup chopped green onions (optional) |
shaved fresh parmesan cheese (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.
3. Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.
4. Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.
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