2 tablespoons butter
1 clove garlic, minced
6 ounces portabella mushrooms, sliced
1/8 teaspoon dried rosemary, crushed
1 cup whipping cream
1/4 teaspoon ground black pepper
1 cup cooked shredded chicken
1/3 cup grated Parmesan cheese
8 ounces fettuccine, cooked
Chopped parsley for garnish, optional


1. In large skillet over medium heat, melt butter. Add garlic and saute about 1 minute, add mushrooms and rosemary. Cover, reduce heat and simmer until tender, about 10 minutes.
2. Reduce heat to low. Stir in cream and pepper. Cook until slightly thickened, stirring constantly. Stir in chicken. Remove from heat and stir in Parmesan cheese. Pour over cooked pasta; toss and garnish with parsley; serve immediately.
This quick and easy dish is ideal to make with leftover roast chicken. You can also buy a preroasted chicken at the deli in your grocery store.
Portabella Mushroom & Chi
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