Creamy Chicken and Mushroom Fettuccini Alfredo
If you want something healthy yet creamy white sauce pasta, try this recipe. Full of nutrients and will really satisfy your cravings.
Time to prepare:
Time to cook:
Ingredients (8 persons):
450g fettuccini pastaolive oil300g chicken tenderloins, tendons removed125g bacon, diced200g mushroom, slicedCream of mushroomChicken soup1 can thickened cream1 tbsp worcestershire sauce1/2c fresh flat leaf parsley, chopped
How to prepare:
Drain pasta, reserve 1 tbsp of cooking water. Return pasta ang water in the saucepan.
Heat olive oil in a large non-stick frying pan over medium heat.
Add the chicken and cook for 4 mins on each sides or until golden brown.
Add olive oil if necessary.
Cut the chicken diagonally into bite size. Set aside, covered to keep warm.
Fry bacon until crisp.
Making white sauce: saute garlic, onions, mushroom... Cook until mushrooms are golden in color.. Add chicken soup, cream of mushroom and worcestershire sauce.
Stir until well combined. Add some chicken bits and parsley. Toss to combine. Season with salt and pepper and garlic powder.
In a baking dish or aluminum pan, place the pasta, pour the cooked white sauce, top with the remaining chicken bits, bacon bits. Cover with grated quickmelt cheese on top. Sprinkle with chopped parsley. Oven baked until cheese melted.
Serve with garlic powder on top and white ground pepper.
Keywords: all chicken meat, baked fettuccini, Fettuccini alfredo, white sauce pasta