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Chicken, Artichoke, and Mushroom Fettuccine

Prep time 5 mins
Cook time 15 mins
Yield 6 servings (serving size: 1 1/3 cups)
This creamy pasta is jam-packed with veggies and roasted chicken. The shaved fresh Parmesan is optional, but it adds extra richness to the dish.


  • 1 (9-ounce) package fresh fettuccine
  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 2 tablespoons light stick butter
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped skinless rotisserie chicken breast
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped green onions (optional)
  • Shaved fresh Parmesan cheese (optional)

Nutrition Information

  • calories 259
  • fat 4.6 g
  • satfat 1.7 g
  • protein 23.2 g
  • carbohydrate 30 g
  • cholesterol 45 mg
  • iron 1.3 mg
  • sodium 473 mg
  • caloriesfromfat 16 %
  • fiber 2.2 g
  • calcium 59 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

  2. While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.

  3. Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.

  4. Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.

Oxmoor House Healthy Eating Collection