Fettuccine Experiments #1--Mushroom Chicken Fettuccine

I’ve started falling in love with fettuccine pasta. That and Target sells whipping cream in tall plastic bottles.

This recipe is basically me pulling a good old-fashioned “by-the-seat-of-my-pants” meal and creating something sinfully delicious.

And oddly enough, there’s no sugar. Could it be that there is sin sans sugar?

Fine, No Sin Sans Sugar (Or Whipping Cream). All better.



Mushroom Chicken Fettuccine:

½ lb fettuccine pasta
2 thinly-sliced chicken breasts (or 1 large), cut into chunks
½ onion, diced
1 ½ cups mushrooms, diced
2 cloves garlic, minced
2 tbsp butter
¼ cup heavy cream
¼ cup tomato/pasta sauce
¼ tsp garlic powder
1 tsp basil
½ tsp lemon juice
Salt and pepper to taste

Boil pasta according to package directions.

In a large pan, heat 1 tbsp oil over medium-heat. Fry garlic, chicken, mushrooms, and onion until chicken is cooked through (about 3 minutes). Add in the remaining ingredients, stirring thoroughly. Heat another 2-3 minutes.

Either mix cooked fettuccine into sauce or serve fettuccine in bowls, topped with sauce.

Serves 2-3.

--Jirafa