Chicken and Mushroom Fettuccine

Chicken and Mushroom Fettuccine

Recipe Rating: 3.5653
Serves 4
Dried porcinis add robust flavor to this vegetable-packed pasta and chicken dish. Serve with a green salad and crusty bread.
  • 1/3 cup dried porcini mushrooms (about 1/2 ounce)
  • 1/2 cup boiling water
  • 1/2 pound dried whole wheat linguine pasta
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 6 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips
  • 1/2 pound button mushrooms, quartered
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 1 cup low-sodium chicken broth
  • 3/4 teaspoon dried ground sage
  • 5 cups fresh or frozen and thawed broccoli florets
  • 1/4 cup crème fraîche or mascarpone
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Put dried mushrooms into a heatproof bowl with 1/2 cup boiling water; set aside to let soak. Meanwhile, cook pasta in boiling salted water according to package directions until al dente; drain well.

Warm 1 tablespoon of the oil in a large skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned, about 4 minutes. Transfer with a slotted spoon to a plate and set aside.

Add remaining 1 tablespoon olive oil and button mushrooms to the same skillet and cook, stirring frequently, about 3 minutes. Add bell peppers and cook 3 minutes longer. Stir in broth, sage, salt and pepper.

Drain soaked mushrooms and transfer soaking liquid to skillet. Coarsely chop soaked mushrooms and add to the skillet; bring to a boil. Add broccoli and chicken, reduce heat to a simmer, cover and cook until broccoli is warmed through and chicken is cooked, 3 to 5 minutes.

Transfer sauce to a large serving bowl. Toss with cooked pasta and crème fraîche and serve immediately.
Nutritional Info: 
Per Serving: 530 calories (210 from fat), 23g total fat, 8g saturated fat, 60mg cholesterol, 410mg sodium, 57g carbohydrates, (11 g dietary fiber, 5g sugar), 27g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.