Mushrooms and Chicken Alfredo

Recipe courtesy of the Mushroom Council and


Yield: 4


6 ounces fettuccine, uncooked
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts cut in 1 inch chunks
12 ounces white button mushrooms, sliced (about 4-1/2 cups)
1  jar (about 17 ounces) Alfredo sauce


Cook fettuccine according to package directions; drain. Meanwhile, in a large nonstick skillet heat 1 tablespoon of the oil over high heat. Add chicken; cook and stir until golden on all sides, about 5 minutes; remove to a plate. Heat remaining 1 tablespoon oil in the skillet. Add mushrooms; sauté until lightly browned, and liquid has evaporated, about 5 minutes. Reduce heat to medium-low; return chicken to skillet; stir in Alfredo sauce and 1 cup peas, if desired; cover and simmer until sauce is hot, about 3 minutes; stirring occasionally. Serve over fettucine, sprinkled with parsley, if desired.


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