Chicken Fettuccine Recipe

This rich main dish has just a hint of Dijon mustard and is easily prepared using Chicken Helper fettuccine Alfredo mix.
Chicken Fettuccine picture

Summary

Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings5
CuisineCourse
TasteFeel
Main Ingredient, , Interest Group

Ingredients

 Margarine/Butter1 Tablespoon
 Boneless/Cut into 1-inch pieces  Bag (0 kg), pound
 Boneless, skinless chicken breast halves1 Pound, cut into 1-inch pieces
 Onion1⁄2 Cup (8 tbs), chopped (1 medium sized)
 Canned mushroom pieces and stems4 Ounce (drained)
 Fettuccine alfredo8 Ounce (Chicken Helper®)
 Hot water2 1⁄2 Cup (40 tbs)
 Milk1 Cup (16 tbs)
 Dijon mustard2 Tablespoon
 Frozen asparagus cuts9 Ounce (thawed and drained)

Directions

1. Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
2. Stir in Sauce Mix, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3. Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.

High Altitude (3500-6500 ft) Increase hot water to 2 3/4 cups. After stirring in asparagus, cover and cook 4 minutes.
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