A simple, creamy, and comforting pasta dish that's perfect for any evening dinner.Difficulty: Easy
Cuisine American
Keyword Chicken
Method Stove Top
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Equipment
Large Skillet
Pasta Pot and Colander
INGREDIENTS
1Lb.Fettuccine Pasta
2CupsFrozen Peas
3CupsCooked Chicken - chopped
1CupGrilled Mushrooms - quartered or halved
1Lg. Shallot - minced
2Tbsp.Butter
½CupHeavy Cream
½CupGrated Parmesan Cheese - + more when served.
Salt
Freshly Ground Black Pepper
INSTRUCTIONS
Cook pasta to al denté. A few minutes before pasta is finished, add frozen peas to pot to thaw, then drain it all, reserving ¼ cup pasta water.
In large skillet, melt butter. Sauté shallot and mushrooms until softened, about 5 minutes, stirring occasionally. Add cream and cheese. Season with salt and pepper. Keep warm over low heat.
Add pasta and peas to skillet; toss to combine. Add some reserved pasta water if pasta looks dry.
Serve warm, topped with additional cheese. Refrigerate any leftovers.
Notes
No Cooked Chicken? No problem. Simply cube thigh or breast meat into bite-sized pieces and sauté in 2 Tbsp. EVOO until all the pink is gone. Reserve chicken in a bowl, then add butter and use the same skillet to continue with the recipe as above.Substitute a Medium Onion for the shallot.