Quick and Light Chicken + Mushroom Fettuccini
Cook time: 
Total time: 
Serves: 4-6
  • ½ recipe Creamy Cauliflower Sauce
  • 1 (13.25 ounce) box whole grain fettuccini or linguini
  • 1 tablespoon olive oil
  • 8 ounces sliced baby bella mushrooms
  • 2 cloves garlic, minced
  • ½ pound boneless skinless chicken breast, cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons fresh or dried parsley to garnish
  1. Cook the pasta according to package directions.
  2. In a large skillet heat the olive oil over medium high heat.
  3. Add the mushrooms and cook for about 3 minutes. Stir in the garlic and cook for 1 minute, just until it's fragrant. Remove the mushrooms and garlic to a bowl and return the skillet to the heat.
  4. Add the chicken pieces to the hot skillet and brown completely. If it starts to stick toss in a little splash or two of water. Sprinkle with the salt and crushed red pepper flakes and continue cooking until the pieces are cooked through.
  5. To serve toss the pasta with the creamy cauliflower sauce. Top with chicken, mushrooms, and parsley. Add a little more sauce if desired.
Recipe by Sugar Dish Me at https://www.sugardishme.com/quick-and-light-chicken-mushroom-fettuccini/