Italian

Creamy Chicken and Mushroom Fettuccine is for Dinner.

Creamy Chicken and Mushroom Fettuccine takes several minutes to prepare.

Creamy Chicken and Mushroom Fettuccine takes several minutes to cook.

Creamy Chicken and Mushroom Fettuccine makes 6 servings.

The ingredients for Creamy Chicken and Mushroom Fettuccine are:

450g Dried fettuccine pasta
1 tablespoon olive oil
650g chicken breast fillets, skin off
125g diced bacon, rindless
1 large brown onion
300g (small cup) mushrooms, sliced
420g can condensed cream of chicken soup
1/2 cup light thickened cream
1 tablespoon worcestershire sauce
1/2 cup fresh flat leaf parsley, roughtly chopped

Here is how you make Creamy Chicken and Mushroom Fettuccine:

Cook pasta in a large saucepan of boiling, salted water, following pkt directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan.Heat 2 tablespoons of oil in a large, non-stick frypan over medium-high heat. Add half the chicken. Cook for 4 minutes on each side or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken into 3 pieces.Add bacon to frypan. Cook for 2 minutes. Add onion and mushrooms. Cook, stirring occasionally for 4 to 5 minutes or until mushrooms are golden. Add soup, cream and worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. Serve.Serving Size: Makes 6Number of Servings: 6Recipe submitted by SparkPeople user KAHLUAKEL.

The nutritional information for Creamy Chicken and Mushroom Fettuccine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 645.2

• Total Fat: 22.8 g
• Cholesterol: 86.1 mg
• Sodium: 902.3 mg
• Total Carbs: 64.6 g
• Dietary Fiber: 0.9 g
• Protein: 44.4 g

Creamy Chicken and Mushroom Fettuccine is Italian cuisine.