- Servings: 8
- 1/2 pound cooked fettuccini
- 1/2 pound cooked spinach fettuccini
- 4 chicken breasts, boneless and skinless
- 3 c. seasoned flour
- 1 c. butter
- 1 c. cream
- 1 c. grated Parmesan cheese
- 1 c. mushrooms, sliced
- 2 T. pine nuts
Dice chicken into 1/2 inch cubes; dredge in flour seasoned with salt and pepper. In a large skillet over medium heat, melt 1/2 c. butter. Add chicken and saute until brown. Set aside.
For the sauce, melt remaining butter in pan. Add mushrooms and saute. Add cream and cheese. Add chicken.
Toss in fettuccine noodles and divide onto plates. Top with pine nuts.