by Laura Leigh Fields

Created on: August 29, 2008

Chicken Fettuccine Alfredo is a very delicious meal idea. It doesn't take long to prepare and it can be made in a variety of ways. As with any recipe, you should experiment with different methods until you find the one that works for you.

Eating the meal before you is only half the fun. The real enjoyment comes from cooking it and trying new ideas. The satisfaction of a job well done happens when you try it and it melts in your mouth or when you see the smiles on your family member's full faces.

Below you will find a few of my favorite recipes for Chicken Fettuccine Alfredo. Feel free to personalize them to the way that best suits your family's tastes or make as is. Either way, you will be glad you at least tried this yummy dish.

~Chicken and Mushroom Pasta~

For this recipe, you will need:

1 can of chicken broth (8 ounces)
2 minced garlic cloves (You can also substitute this for garlic powder.)
4 tablespoons of butter
6 ounces of mushrooms (Add more or less depending on what you like.)
12 ounces of Fettuccine noodles
2 ounces of crumbled feta cheese
1 red bell pepper
1 pound of boneless skinless chicken breasts

For this recipe, you will need to multi-task so that all of the food stays warm at the same time. First pour the chicken broth into a large pot and add the garlic, butter, and mushrooms. Cook on high heat stirring often. Bring to a rapid rolling boil. When the broth has begun to reduce, it is ready to be pulled off of the eye.

Cut the chicken breasts into bite size strips. Place it in a non-sticking cooking pan with a dab (one tablespoon is plenty) of butter or oil. Cook on medium-high heat until it is browned evenly. Stir and flip the pieces often so that they get cooked throughout.

In another pan, boil the noodles on high heat about eight to ten minutes or until they are al dente (soft to tooth). Drain the noodles and pour them into the hot broth once it is done. Add the chicken and stir until it is well blended.

Chop the pepper, careful to remove the seeds. Add it to the mixture and stir it up again. Now, sprinkle with cheese. Once the cheese is slightly melted (if the fettuccini is hot this will only take a minute, if that) it is ready to be eaten and enjoyed.

~ Fettuccine Chicken Bake~

For this recipe, you will need:

8 ounces of small mushrooms
1 tablespoon of olive oil
1 package of frozen pearl onions (The ones that are in a creamy sauce work the best.)
1 package of onion or mushroom soup mix
1 tablespoon of cornstarch
1 tablespoon of prepared mustard
1 tablespoon of parsley
2 cups of water
1 pound of boneless skinless chicken breast
1 package (about ten ounces or so) of mixed frozen peas and diced carrots
12 ounces of Fettuccine noodles
6 ounces of shredded cheese

Cook noodles about eight to ten minutes on high heat. Meanwhile, saut the mushrooms and the chicken breasts (sliced in small pieces) over medium heat for seven to ten minutes or until the chicken is golden colored. Drain noodles and set aside.

Stir in water, oil, onions, soup mix, cornstarch and mustard. Blend everything together well. Mix the other ingredients (besides the cheese) together in a bowl and blend them well also. Once the water has started to bubble slightly in your mushroom and chicken mixture, it is ready to be removed from the heat.

Mix all the ingredients (still leaving the cheese out) together and pour them in a casserole dish. Cook in a preheated 350-degree oven for about thirty-five minutes or until the bake has turned a light brown and looks bubbly.

Remove from the oven and sprinkle cheese evenly across the bake. Return to the oven for two to five minutes. When the cheese has melted, it is ready to be eaten. Be careful when you take that first bite. It will be as hot as a firecracker but gosh it will be good!

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