Fettuccine with Chicken and Mushrooms

Fettuccine with Chicken and Mushrooms
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2

    boneless chicken breasts cut in strips

  • 2 cups
    (500 mL)

    thin sliced button mushrooms

  • 2 tsp.
    (30 mL)

    fresh chopped garlic

  • 350 g


  • 400 g

    alfredo sauce

  • 1/4 cup
    (60 mL)


  • 2 Tbsp.
    (30 mL)

    parmesan cheese

  • Salt and pepper


Heat 12 inch (30 cm) non-stick skillet and add half the oil. Add chicken breast and sauté until golden brown. Add remaining of oil, mushrooms and garlic. Cook another 5 minutes and reserve.

Cook the pasta as per the package instructions. Heat the sauce as per the package instructions.

Add the sauce to the mixture of chicken and mushrooms and simmer for 5 minutes.

Place cooked pasta on plate and garnish with mixture of sauce and chicken and mushrooms.

Garnish with chopped parsley and grated parmesan.

Source: O Sole Mio

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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