Follow the directions on the box for the pasta. Make sure you cook it “al dente”.
Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
Remove the onions, mushrooms and garlic and set them aside until later.
In the same pan, cook the chicken, stirring frequently.
Remove the chicken and it aside until later.
To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
Sprinkle the flour over the butter and stir to make a roux.
Slowly add in the wine, water and heavy cream, stirring constantly.
Cook over a medium-high heat until thickened – Stirring often to keep it from sticking to the bottom of the pan.
Add the parsley and let simmer for a few minutes.
Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
Pour over the pasta and serve with Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 161 (28%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 147.2mg||45 %|
|Sodium 140.4mg||5 %|
|Potassium 454.3mg||12 %|
|Total Carbohydrate 65.1g||19 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 64.9g|
|Protein 25.3g||36 %|
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: 568
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!