Chicken Porcini Fettuccine

Chicken Porcini Fettuccine

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 mins

Servings: 4

Equipment: Stovetop, Heavy Skillet


  • Cooking Spray To Coat Skillet
  • 12 Ounces of Chicken breast, boneless, skinless
  • 1 ½ Tbsp of Spicelopedia™ Italian Lemon Pepper Seasoning
  • 1 Tbsp of Olive Oil
  • 2 Tbsp of Lemon Juice
  • 1 Ounce of Dried Porcini Mushrooms
  • ¼ Cups of Sweet Red Wine or Red Grape Juice
  • 14 Ounces of Lower Sodium Chicken Broth
  • 9 Ounces of Refrigerated Fettuccine Noodles
  • ¼ Cups of 2 % Milk
  • 2 Tbsp of Unsalted Butter
  • 8 Ounces of Fresh Spinach
  • Parmesan Cheese To Taste
  • Fresh Parsley For Garnish


Step One

Coat skillet with cooking spray.

Step Two

Pound chicken until thin. Suggest cutting into smaller pieces. 

Step Three

Sprinkle chicken with seasoning.

Step Four

Add oil to the skillet.  Heat to medium-high.

Step Five

Sauté chicken in batches until browned.  Remove from the pan. Keep warm.

Step Six

Add lemon juice to the pan.  Deglaze pan.

Step Seven

Add dried porcini mushrooms and sweet wine to a microwave safe dish.  Microwave on high for 30 seconds.  Remove and let the mushrooms reconstitute. 

Step Eight

Add the chicken broth to the pan along with the fettuccine noodles. Break them in half. Cook until the noodles are softened to al dente, over medium heat.

Step Nine

Add the milk and the butter. Toss in skillet and cook for about one minute until butter melts and sauce begins to thicken. Add in the spinach. Wilt spinach. 

Step Ten

Slice or cut the chicken into chunks.  Toss into pasta with the mushrooms.

Step Eleven

Plate and top with Parmesan cheese and fresh parsley.