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Wednesday, April 28, 2010

Chicken Fettuccine

We had this for supper. Everyone loves it, and it tastes even better as leftovers -- IF there are any!

CHICKEN FETTUCCINE

2 boneless, skinless chicken breasts
2 cans of Cream of Chicken soup
2 cans milk
1/2 red pepper, diced
5-6 fresh mushrooms, sliced
handful of real bacon bits
2 cups shredded mozzarella cheese
linguine noodles (though we almost always use spaghetti noodles)

Dice chicken and fry in a bit of olive oil. Add chopped pepper, mushrooms and bacon bits.

In saucepan, heat two cans of soup with two cans of milk. Be careful that it doesn't scald and stick to the bottom of the pan! When heated, throw in mozzarella cheese and stir until cheese melts. Add chicken mixture to soup mixture.

In another saucepan, cook the noodles. Top with the creamed mixture and serve with garlic bread or tossed salad.

1 comment:

Mary said...

I love your recipes and joyful spirit. I'll be back often to see what you've been cooking. I hope you are having a fabulous day. Blessings...Mary