Mushrooms And Chicken Alfredo
- 6 ounces fettuccine
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts cut 1" chunks
- 12 ounces fresh white mushrooms cleaned, trimmed, and sliced - (abt 3 3/4 cups)
- 1 jar Alfredo sauce - (abt 17 oz)
- 1 cup frozen green peas
Cook fettuccine according to package directions; drain.
Meanwhile, in large nonstick skillet heat 1 tablespoon of the oil over high heat. Add chicken; cook and stir until golden on all sides, about 5 minutes; remove to plate.
Heat remaining 1 tablespoon oil in skillet. Add mushrooms; sauté until lightly browned and liquid has evaporated, about 5 minutes.
Reduce heat to medium-low; return chicken to skillet; stir in Alfredo sauce and peas; cover and simmer until sauce is hot, about 3 minutes; stirring occasionally.
Serve over fettuccine, sprinkled with parsley, if desired.
This recipe yields 4 servings.