Garlic Mushroom Fettuccine Alfredo

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Ingredients

 ¾ lb fettuccine pasta (or angel hair or vermicelli pasta)
 2 lbs chicken breast
 1.50 tbsp Cindy's Garlic Mushroom Olive Oil, divided
 1.50 tbsp Cindy's Basil Olive Oil, divided
 1 lb white mushrooms, thickly sliced
 1 small onion, finely chopped
 3 cloves garlic, minced
 3.50 cups half & half cream
 ¼ cup parsley, finely chopped, plus more for garnish
 1 tsp sea salt or to taste, plus more for pasta water
 ¼ tsp black pepper or to taste
 1 tbsp butter
Directions
1

Cook fettuccine in a pot of salted water according to package instructions then drain and set aside.

2

Meanwhile, slice chicken into thin strips and season with salt and pepper. In a large skillet, heat 1 Tbsp of each olive oil over medium/high heat and sauté chicken until lightly golden and cooked through for approximately 5 minutes. Remove chicken from the pan and cover to keep warm.

3

In the same pan over medium/high, heat the remaining ½ Tbsp of each olive oil and 1 Tbsp of butter. Add onion and sauté for 3 minutes or until soft. Add sliced mushrooms and sauté until soft for approximately 5 to 7 minutes, stirring frequently. Add garlic and sauté for 30 seconds, stirring constantly.

4

Add half and half and simmer over medium/high heat for approximately 6 to 10 minor until it just starts to thicken.

5

Add chicken back to the pan, add 1/4 cup parsley and season the sauce with salt and pepper to taste.

6

Add cooked pasta and stir to combine. Heat for another minute until warmed through then turn off the heat, cover, and let rest for 10-15 minutes.

7

Stir and serve garnished with parsley.

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Ingredients

 ¾ lb fettuccine pasta (or angel hair or vermicelli pasta)
 2 lbs chicken breast
 1.50 tbsp Cindy's Garlic Mushroom Olive Oil, divided
 1.50 tbsp Cindy's Basil Olive Oil, divided
 1 lb white mushrooms, thickly sliced
 1 small onion, finely chopped
 3 cloves garlic, minced
 3.50 cups half & half cream
 ¼ cup parsley, finely chopped, plus more for garnish
 1 tsp sea salt or to taste, plus more for pasta water
 ¼ tsp black pepper or to taste
 1 tbsp butter

Directions

1

Cook fettuccine in a pot of salted water according to package instructions then drain and set aside.

2

Meanwhile, slice chicken into thin strips and season with salt and pepper. In a large skillet, heat 1 Tbsp of each olive oil over medium/high heat and sauté chicken until lightly golden and cooked through for approximately 5 minutes. Remove chicken from the pan and cover to keep warm.

3

In the same pan over medium/high, heat the remaining ½ Tbsp of each olive oil and 1 Tbsp of butter. Add onion and sauté for 3 minutes or until soft. Add sliced mushrooms and sauté until soft for approximately 5 to 7 minutes, stirring frequently. Add garlic and sauté for 30 seconds, stirring constantly.

4

Add half and half and simmer over medium/high heat for approximately 6 to 10 minor until it just starts to thicken.

5

Add chicken back to the pan, add 1/4 cup parsley and season the sauce with salt and pepper to taste.

6

Add cooked pasta and stir to combine. Heat for another minute until warmed through then turn off the heat, cover, and let rest for 10-15 minutes.

7

Stir and serve garnished with parsley.

Garlic Mushroom Fettuccine Alfredo

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