Home/Recipes/Chicken and Mushroom Fettuccine

Chicken and Mushroom Fettuccine

Name: Chicken and Mushroom Fettuccine
Total time: 40 min
Yield: Serves 4
Ingredients: 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

Serves 4

Time 40 min

Dried porcinis add robust flavor to this vegetable-packed pasta and chicken dish. Serve with a green salad and crusty bread.

Special Diets:

High-Fiber

Ingredients

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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Method

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 (11g dietary fiber, 5g sugar), 27g protein.

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.
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Ingredients

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

Shop with Prime

Exclusively for Prime members in select ZIP codes.