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Creamy Chicken and Mushroom Fettuccine
Creamy Chicken and Mushroom Fettuccine

Before you jump to Creamy Chicken and Mushroom Fettuccine recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

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Foods made from whole grains are excellent for a easy snack. Starting your day with a piece of whole grain toast can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are generally better than processed grains present in white bread.

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to creamy chicken and mushroom fettuccine recipe. To cook creamy chicken and mushroom fettuccine you need 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Creamy Chicken and Mushroom Fettuccine:
  1. You need 40 g butter
  2. Prepare 1 kg chicken breast, sliced
  3. Prepare 2 onions, sliced
  4. Use 400 g mushrooms, diced chunky
  5. Use 1 teaspoon garlic, crushed
  6. Take 2 cups milk
  7. Prepare 2 tablespoons flour
  8. You need 1 cup cheese, grated
  9. Use 150 ml thick cream
  10. Provide 100 g spinach, baby
  11. Take 400 g fettucine
Instructions to make Creamy Chicken and Mushroom Fettuccine:
  1. Prepare a large pot with water and place over a high heat to boil ready for your pasta.
  2. In your frypan: add the butter, onion, garlic and mushroom on a medium heat. Allow this to sauté for about 10 minutes depending on how cooked you prefer your mushrooms.
  3. Add chicken tenderloins or pieces, leaving until just cooked.
  4. Around now your water should be boiling and you can add the pasta to the water.
  5. Move the chicken, onion and mushrooms to one side of the pan, and add flour to the butter already in the pan (you may need to add some additional butter), mixing flour with butter until it bubbles.
  6. Turn off heat and slowly add milk, stirring with the back of a spoon to combine flour and milk.
  7. Return to a low heat, stirring while sauce thickens.Add cheese and mix through, then add the cream and mix through.
  8. Add baby spinach leaves, and leave on a low heat for about 5 minutes to allow leaves to wilt, stirring occasionally.
  9. Test pasta to ensure it is cooked "firm but soft" and drain.
  10. Serve your chicken and sauce over pasta.

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