Chicken, Artichoke, and Mushroom Fettuccine

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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 4.6g
  • Saturated fat: 1.7g
  • Protein: 23.2g
  • Carbohydrate: 30g
  • Cholesterol: 45mg
  • Iron: 1.3mg
  • Sodium: 473mg
  • Calories from fat: 16%
  • Fiber: 2.2g
  • Calcium: 59mg

Ingredients

  • 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)

Preparation

  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.
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