Fettuccine with Chicken and Mushrooms

River Road Recipes III, p. 131

6 ounces fettuccine, boiled and drained

2 teaspoons olive oil

1 pound skinless, boneless chicken, cut into 1 ½ inch pieces

1 cup sliced mushrooms, fresh or canned

1 tablespoon margarine

1 tablespoon flour

2 teaspoons parsley flakes

½ teaspoon onion powder

¼ teaspoon salt

½ teaspoon black pepper

1 cup evaporated skim milk

¼ cup grated Parmesan cheese

Toss fettuccine in olive oil and set aside. In a nonstick skillet, saute chicken and mushrooms in 1 tablespoon margarine until cooked thoroughly. Stir in flour, parsley, onion powder, salt and pepper. Slowly blend in evaporated milk; cook until thickened. 

The onion powder is a nice addition to the sauce.

Remove from heat and add fettuccine and cheese.

I used chickpea spaghetti instead of traditional fettuccine noodles, much to the disappointment of my family.

My Rating: 3/5 "This is fine. It's nothing spectacular. It probably would have been better if I hadn't tried to make everyone eat healthy, because actual wheat fettuccine would have been more pliable. Live and learn. Regardless, I would have liked the sauce to be thicker."