Fettuccine with chicken and mushrooms


  • 2 teaspoons ACADO™ oil
  • 8 ounces boneless skinless chicken breasts
  • 1 cup fresh sliced mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup evaporated milk
  • 4 tablespoons whipped cream cheese
  • 1 1/2 cups freshly grated parmesan cheese
  • freshly ground black pepper, to taste
  • 2 cups hot cooked fettuccine
  • chopped fresh parsley, for garnish

Avocado Cream Sauce


  1. 1 - Heat ACADO™ oil in a skillet. Add chicken and cook for 3 minutes on each side, or until tender and cooked through. Remove chicken from pan, let it rest for a couple of minutes, then slice into small strips and set aside.
  2. 2 - Add the mushrooms and garlic to the skillet and cook for 1 minute, stirring. Sprinkle with flour, stir it quickly. Stir in the broth and milk.
  3. 3 - Reduce heat and simmer for 3 minutes, until mixture thickens- stirring occasionally. Stir in cheeses and pepper.
  4. 4 - Return the chicken to the skillet and cook, stirring for about 2 minutes, until chicken warms up.
  5. 5 - Serve fettuccine in four plates. Top with chicken and sauce. Garnish with parsley.