Fettuccine Verde With Chicken Recipe


Difficulty LevelEasyHealth IndexAverage
Main Ingredient


 Olive oil3 Tablespoon
 Onion1 Large, thinly sliced
 Mushrooms8 Ounce, thinly sliced
 Garlic2 Clove (10 gm), minced / pressed
 Butter/Margarine1⁄4 Cup (4 tbs)
 Thinly sliced ham3 Ounce, cut into julienne strips (1 Package)
 Tomato5 Ounce, chopped (1 Medium Size)
 Dry basil1 Teaspoon
 Green fettuccine/8 ounces dry green fettuccine9 Ounce (1 Package, Fresh)
 Shredded cooked chicken2 Cup (32 tbs)
 Whipping cream1⁄2 Cup (8 tbs)
 Chopped parsley1⁄2 Cup (8 tbs)
 Dry white wine/Dry sherry1⁄2 Cup (8 tbs)
 Ground nutmeg1⁄8 Teaspoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3437 Calories from Fat 1717

% Daily Value*

Total Fat 193 g296.4%

Saturated Fat 83.9 g419.7%

Trans Fat 0 g

Cholesterol 563 mg

Sodium 2726.4 mg113.6%

Total Carbohydrates 249 g83%

Dietary Fiber 21.2 g84.7%

Sugars 38.6 g

Protein 160 g319.7%

Vitamin A 100.3% Vitamin C 120%

Calcium 105.8% Iron 99.7%

*Based on a 2000 Calorie diet


Heat oil in a wide frying pan over medium-high heat.
Add onion and cook, stirring often, until lightly browned (6 to 8 minutes).
Add mushrooms and continue to cook, stirring, until lightly browned.
Add garlic, butter, ham, tomato, and basil; bring to a gentle boil, then reduce heat and boil gently, uncovered, for 5 minutes.
In a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain well.
While fettuccine is cooking, add chicken, cream, parsley, wine, and nutmeg to mushroom-ham mixture.
Mix gently until hot, then add fettuccine and mix lightly, using 2 forks.
Season to taste with salt and pepper.