Ingredients
Units
Scale
- 6 ounces dried whole grain fettuccine
- Nonstick cooking spray
- 3 teaspoons butter
- 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 cup sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup dry white wine or reduced-sodium chicken broth
- 1 1/2 cups fat-free half-and-half
- 3 tablespoons all-purpose flour
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup halved cherry tomatoes
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 2 tablespoons thinly sliced green onion (1)
- 2 tablespoons finely shredded Parmesan cheese
Instructions
- In a Dutch oven cook fettuccine according to package directions,* except omit the salt. Drain well. Return to hot Dutch oven; cover and keep warm.
- Meanwhile, coat a large nonstick skillet with cooking spray.** Heat over medium heat. Add 2 teaspoons of the butter. Add chicken; cook about 8 minutes or until chicken is cooked through, stirring occasionally. Remove chicken; cover and keep warm.
- Add the remaining 1 teaspoon butter to hot skillet. Add mushrooms, onion, and garlic; cook about 3 minutes or until vegetables are tender. Stir wine and cooked chicken into vegetable mixture.
- Meanwhile, in a medium bowl whisk together half-and-half and flour until smooth.*** Whisk in sour cream, salt, and pepper. Stir sour cream mixture into chicken mixture in skillet. Cook and stir over medium heat just until bubbly; cook and stir 2 minutes more. Add tomatoes and the 1/2 cup Parmesan cheese, stirring until cheese is melted.
- Transfer fettuccine to a serving platter. Spoon chicken-Parmesan mixture over fettuccine mixture. Sprinkle with green onion and the 2 tablespoons Parmesan cheese.
- Prep Time: :10
- Cook Time: :25
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian