One Teaspoon From Disaster

Spinach fettuccini with chicken and mushroom Alfredo

• Posted November 1, 2008 2:07 AM
• 0 Comments

On a recent trip to the grocery store, I came across spinach fettuccini, which I loved as a child and haven't eaten in years. I remember wondering how in the world did my mom get those noodles that green color. So I tossed them in the cart and set about finding a sauce to go on top.

These noodles are pretty good with just a little drizzle of olive oil on top, but what kind of blog recipe would that make? So I ended up trying out a chicken and mushroom Alfredo sauce. It meets my stringent three-step criteria: 1. easy, 2. fast, 3. garlicky. The dinner wasn't as awing as when I was little, but not bad at all. I'll have to buy the green noodles more often.

Spinach fettuccini with chicken and mushroom Alfredo
Ingredients:
2-3 boneless, skinless chicken breasts, cubed
3 Tbsp. butter, divided
1 1/2 Tbsp. minced garlic
2 tsp. Italian seasoning
1/4 onion, diced
8 ounces fresh mushrooms, sliced
2 1/2 Tbsp. flour
1 1/2 C. milk
1/2 C. half-and-half
1/4 C. Parmesan cheese
1/4 pound Colby-Monterey Jack cheese, shredded
1 package (about 1/2 lb.) spinach fettuccini noodles

Directions:
In a large skillet over medium heat, melt 1 1/2 Tbsp. butter and saute garlic for about a minute. Add chicken and Italian seasoning. Cook through; remove chicken from skillet and set aside. Melt remaining butter in skillet, adding onions and mushrooms. Cook until onions are transparent, then add four, allowing it to coat the veggies and cook for about a minute or so. Add milk and half-and-half, stirring until blended. Slowly add cheese, blending well. Reduce heat slightly and allow cheeses to melt. Meanwhile, prepare pasta according to package directions. Once cheese is melted, stir in chicken mixture. Cook a few more minutes, top pasta and serve.