Chicken Fettucine Alfredo with Mushrooms

Amt Measure Ingredient Cal Carb Pro Fat GI
1poundchicken breast meatchicken breast meat523.903941020
2tablespoonbutter without saltbutter without salt203.5012070
1cupwhite mushroomswhite mushrooms15.499215
1cupheavy whipping creamheavy whipping cream414131040027
1cupgrated parmesan cheesegrated parmesan cheese4311615425727
1/4eachblack pepperblack pepper00000
Totals: 2895 Calories Balance: 39-26-35 2870.4 1121 749 1025 44

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Active Time: 20 minutes

Total Time: 40 minutes

Grill chicken until juices run clear. Slice into chunks about 1 square.

Cook fettucine in rapidly boiling water until al-dente. Drain, reserving 1/4 cup of liquid.

While pasta is cooking, melt butter in saucepan over medium-high heat. Add chopped shallots, minced garlic, and sliced mushrooms. Saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.

Return the pasta to the pot it was cooked in, set over medium-high heat, along with the 1/4 cup of reserved liquid. Add the butter-cream mixture and half of the Parmesan cheese and toss to combine thoroughly. Season to taste with salt and pepper. Sprinkle remaining Parmesan.