Saturday, September 20, 2008

Homemade Chicken Fetticcune

This wasn't the best Fetticcune that I have had. My friend Brooke has given me a much better recipe for it before, and next time I make it I will have to find that recipe, or get it from her. My whole family really enjoyed it and it tasted good, but it wasn't what I expected it to be. The sauce is not very thick, but still good. Definitely worth a try.

I'm made this for Emi's birthday.

Homemade Chicken Fetticcune

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

I got this here.

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