Versatile Sauce

Chicken and Mushroom Fettuccine

Quantity: 4 servings


  • 8 ounces fettuccine or linguine
  • 2 cups small broccoli flowerets
  • 1 portion (2-2/3 cups) frozen Browned Mushroom Sauce, thawed
  • 2 tablespoons dry sherry or beef broth
  • 6 to 8 ounces cooked chicken or smoked chicken breast, cut into bite-size pieces
  • Fresh thyme sprigs (optional)


1. Cook pasta according to package directions, adding the broccoli flowerets during the last 4 minutes of cooking. Drain. Cover and keep warm.

2. Meanwhile, in a 2-quart saucepan heat thawed Browned Mushroom Sauce just to boiling. Add sherry or broth; whisk until sauce is smooth. Stir in chicken; heat through. Serve over hot pasta mixture. Garnish with thyme, if desired.

Nutrition facts per serving: 495 cal., 15 g total fat (3 g sat. fat), 43 mg chol., 411 mg sodium, 63 g carbo., 5 g fiber, 27 g pro. Daily values: 25% vit. A, 66% vit. C, 12% calcium, 4% iron.

NOTE: Fettuccine and linguine are available in both dried and refrigerated forms at the supermarket. Each needs a slightly different cooking time: The dried pastas take about 8 to 10 minutes, and the refrigerated versions take only 1-1/2 to 2 minutes. Also, when substituting a refrigerated pasta for the dried pasta called for in a recipe, double the amount of dried pasta called for to get enough for each serving.