Chicken Porcini Fettuccine
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 mins
Servings: 4
Equipment: Stovetop, Heavy Skillet
Ingredients
- 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
Procedures
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.