“This is different from other chicken alfredo recipes because it used leftover cooked chicken.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook fettuccine according to package directions.
  2. Sauté mushrooms and green onions in butter in a large skillet until tender, about 3 minutes.
  3. Add cream to the skillet. Bring to a boil. Lower the heat and gently boil, uncovered, until slightly reduced, about 5 minutes. Add peas, chicken, salt, and pepper. Cook stirring occasionally. until hot.
  4. When fettuccine is cooked; drain. Transfer to a large serving bowl. Pour chicken mixture over; sprinkle with cheese. Toss gently to mix well.

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