Introduction
Light Chicken and Mushroom Fettuccine is a delightful dish that perfectly balances flavors while providing a satisfying meal without overwhelming your diet. This creamy pasta dish features tender chicken and earthy mushrooms, creating a delicious combination that your family will love. Whether you are looking for a quick weeknight dinner or a nourishing dish for a weekend gathering, this recipe is here to impress!
Why Make This Recipe
This Light Chicken and Mushroom Fettuccine is not just tasty but also light on calories thanks to its simple ingredients and cooking method. Each bowl is filled with protein-rich chicken and nutritious mushrooms, making this dish a fantastic choice for health-conscious eaters. It’s easy to prepare, taking less than 30 minutes from start to finish, so it’s perfect for busy days. You can also customize it by adding vegetables or herbs, making it flexible for anyone’s taste.
How to Make Light Chicken and Mushroom Fettuccine
Making Light Chicken and Mushroom Fettuccine is quite simple! Start by cooking the fettuccine pasta according to the package directions. While the pasta cooks, prepare the savory mushroom and chicken sauce. Sauté the mushrooms until tender, then whisk in flour, chicken broth, and milk to create a rich sauce. Lastly, mix in grated Parmesan cheese and toss the cooked chicken and fettuccine into the sauce. Finish it off with fresh herbs if you like, and serve it warm for a delightful meal.
Ingredients
- 3 Cups Mushroom, cleaned and sliced
- 2 Cups Baked Chicken Breast, sliced
- 8 ounces Fettuccine
- 2 Tablespoons Flour
- 2 Tablespoons Butter
- 1/4 Cup 2% Milk
- 3/4 Cup Chicken Broth
- 1/2 ounce Parmesan Cheese, grated fine
- 1 1/2 Tablespoon Fresh Sage or Basil, chiffonade (Optional)
- Kosher Salt
- Fresh Ground Black Pepper
- Minced or granulated garlic
Directions
- Cook the fettuccine according to package instructions and set aside.
- In a skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are soft.
- Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and milk.
- Continue stirring until the sauce thickens, then add in the Parmesan cheese, salt, pepper, and garlic.
- Add the sliced chicken and cooked fettuccine to the sauce. Toss to combine.
- If desired, finish with fresh sage or basil.
- Serve warm.
How to Serve Light Chicken and Mushroom Fettuccine
To serve Light Chicken and Mushroom Fettuccine, scoop a generous portion onto a plate or a bowl. You can garnish it with additional grated Parmesan cheese and a sprinkle of fresh herbs for added flavor and color. A side salad or crusty bread pairs well with this dish, making it a complete and fulfilling meal. Enjoy this light yet creamy dish warm, and watch your family and friends enjoy every bite!
How to Store Light Chicken and Mushroom Fettuccine
Leftover Light Chicken and Mushroom Fettuccine can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the pasta cool down fully before storing it to maintain its quality. When you’re ready to eat it again, you can reheat it on the stove or microwave, adding a splash of milk or broth to bring back some moisture.
Tips to Make Light Chicken and Mushroom Fettuccine
- Cook Pasta Al Dente: Make sure to cook fettuccine just until it’s tender but still slightly firm. This helps maintain a good texture in the dish.
- Use Fresh Ingredients: Fresh mushrooms and herbs elevate the flavor profile of the meal. Consider using different types of mushrooms for variety.
- Customize the Sauce: Feel free to add more vegetables like spinach or bell peppers for extra nutrition and color, or adjust the amount of garlic to suit your taste.
Can You Freeze Light Chicken and Mushroom Fettuccine
Yes, you can freeze Light Chicken and Mushroom Fettuccine. After cooking, let it cool completely, then place it in freezer-safe containers or bags. It’s best to consume it within 2-3 months for optimal taste. However, keep in mind that the texture of the pasta may change once thawed.
How to Reheat Light Chicken and Mushroom Fettuccine
To reheat the frozen or refrigerated Light Chicken and Mushroom Fettuccine, place it in a skillet over medium heat or in a microwave-safe dish. If it seems dry, add a splash of milk or chicken broth to help bring back moisture. Stir frequently until it’s heated through. Serve it immediately for best results!
Variation
You can easily customize Light Chicken and Mushroom Fettuccine to fit your dietary needs or personal preferences. For a vegetarian option, simply replace the chicken with additional vegetables like zucchini or broccoli, and use vegetable broth instead. If you want to make it a low-carb meal, substitute the fettuccine with zucchini noodles or spaghetti squash.
FAQs
Can I use other types of pasta for this recipe?
Yes! While fettuccine is the traditional choice, you can use any pasta you prefer, such as penne, rotini, or even gluten-free options.Is this dish good for meal prep?
It is! Light Chicken and Mushroom Fettuccine can be made in advance and stored for quick meals during the week. Just reheat and enjoy!Can I add more spices to this dish?
Absolutely! Feel free to customize the seasoning with your favorite spices, such as thyme, rosemary, or Italian seasoning, to give it your unique touch.
With this Light Chicken and Mushroom Fettuccine recipe, you can create a flavorful dish that your family will adore. Follow the steps, and soon you’ll be serving a delicious meal that is both healthful and satisfying!
Light Chicken and Mushroom Fettuccine
Ingredients
Pasta and Sauce Base
- 8 ounces Fettuccine Cook according to package instructions.
- 2 tablespoons Butter For sautéing the mushrooms.
- 3 cups Mushroom, cleaned and sliced Use fresh varieties for better flavor.
- 2 tablespoons Flour To help thicken the sauce.
- 3/4 cup Chicken Broth Use low-sodium if preferred.
- 1/4 cup 2% Milk For a creamy texture.
- 1/2 ounce Parmesan Cheese, grated fine Add more if desired for extra flavor.
- 1 1/2 tablespoons Fresh Sage or Basil, chiffonade Optional, for garnishing.
- to taste Kosher Salt
- to taste Fresh Ground Black Pepper
- to taste Minced or granulated garlic Adjust based on preference.
Chicken
- 2 cups Baked Chicken Breast, sliced Pre-cooked chicken works best.
Instructions
Cooking Pasta
- Cook the fettuccine according to package instructions and set aside.
Preparing the Sauce
- In a skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are soft.
- Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and milk.
- Continue stirring until the sauce thickens, then add in the Parmesan cheese, salt, pepper, and garlic.
Combining Ingredients
- Add the sliced chicken and cooked fettuccine to the sauce. Toss to combine.
- If desired, finish with fresh sage or basil.
Serving
- Serve warm, garnished with additional grated Parmesan cheese and fresh herbs. Enjoy!