Chicken Fettucine Alfredo with Mushrooms

https://app.nutriversity.com//recipe/view/83/chicken-fettucine-alfredo-with-mushrooms

Amt Measure Ingredient Cal Carb Pro Fat GI
1poundchicken breast meatchicken breast meat523.903941020
3/4poundFettucineFettucine121510211705546
2tablespoonbutter without saltbutter without salt203.5012070
2ounceshallotsshallots40.8386110
6clovegarlicgarlic26.8245130
1cupwhite mushroomswhite mushrooms15.499215
1cupheavy whipping creamheavy whipping cream414131040027
1cupgrated parmesan cheesegrated parmesan cheese4311615425727
1/4eachblack pepperblack pepper00000
1/2teaspoonsaltsalt00000
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.