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Chicken Avocado Fettuccine

chef.tim.lee's picture
Ingredients
  Sliced mushrooms 1 Cup (16 tbs)
  Olive oil 2 Teaspoon
  Boneless skinless chicken breast 8 Ounce, cut into 1/2 inch cubes
  Chopped fresh flat leaf parsley 2 Tablespoon
  Canned chopped green chilies 1 Tablespoon, drained
  Salt 1⁄4 Teaspoon
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Monterey jack cheese 1 1⁄2 Ounce, cubed
  Spinach fettuccine 3 Ounce, cooked, drained (Fresh / Dried)
  Avocado 2 Ounce, cubed
Directions

1. Spray large nonstick skillet with nonstick cooking spray; add mushrooms. Cook over medium-high heat, stirring constantly, 2-3 minutes, until tender. Remove mushrooms to bowl.
2. To prepare sauce, in same skillet, heat oil. Add chicken, parsley, chilies and salt; cook, stirring constantly, 7-9 minutes, or until chicken is firm and no longer pink. Stir in milk, cheese and reserved mushrooms. Cook, stirring constantly, 5-6 minutes, or until sauce thickens and cheese melts.
3. Place fettuccine in large serving bowl; add avocado. Pour sauce over pasta; toss to mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Avocado
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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