Chicken & Mushroom Fettucine

Chicken & Mushroom Fettucine


This rich, creamy chicken pasta is full of flavor and is also great with broccoli added. The great taste comes from Boursin or Rondele herbed cheese.


1 teaspoon salt
12 ounces fettuccine
or 1 pound boneless skinless chicken breast halves, about 3 medium
2 tablespoons olive oil
1/2 pound mushrooms, sliced
5 ounces Boursin or Rondele cheese or other creamy herbed cheese, 1 package
and 1/2 teaspoon crushed red pepper flakes


Add salt and fettuccine and cook until noodles are tender but still firm. Drain well.

Meanwhile, cut the chicken into 1-inch chunks. Heat olive oil in a wide skillet over high heat for 1 min. Saute chicken pieces until done, 4-5 minutes. Remove chicken, keeping warm, and add mushrooms. Turn heat to medium and cook mushrooms 3 to 5 minutes, or until they begin to brown, stirring occasionally.

Cut cheese into several cubes. Add cheese and red pepper flakes to the skillet and turn heat to low. Stir as the cheese melts. Return chicken to skillet and heat through. Spoon over fettuccine.

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