Chicken Avocado Fettuccine
|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|
|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|
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.