Try this RBC Chicken Fettuccine recipe, or contribute your own.
Suggest a better description1. In a large oiled skillet over medium heat combine chicken half of the minced garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from heat set aside.
2. Bring water to boil of lightly salted water to a boil. Add pasta and cool for 8 to 10 minutes or until al dente, drain.
3. Meanwhile melt butter in the skillet. Saute onion rest of the garlic and mushrooms, until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and cream stirring until smooth and creamy, Add cheeses stir until melted Stir in chicken mixture. and sour cream as needed nice consistancey. Serve over cooked Fettucchini .
Can add diced Roma tomatoes, to add a little color and to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 563 | ||
Calories from Fat: 357 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 157.5mg | 48 % | |
Sodium 774.2mg | 27 % | |
Potassium 362.8mg | 10 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.3g | ||
Protein 42.1g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 563
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