Ingredients:
16 oz. package of fettuccine noodles
1/3 cup margarine
2 tsp. minced garlic
3 chicken breasts
all-purpose flour
3 tablespoons olive oil
1 pint heavy whipping cream
1 teaspoon Lawry's seasoning salt
1 teaspoon ground black pepper
1 teaspoon curry seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 (5 ounce)package baby spinach leaves
5 whole mushrooms, sliced
1/2 cup of water
Directions:
1. Fill a large pot with lightly salted water and bring to boil over high heat. Once water is boiling, stir in fettuccine noodles and follow cooking directions on package.
2. While pasta cooks, cut chicken breasts into strips and season with Lawry's and curry powder. Heat olive oil in skillet over medium heat. Saute' spinach, mushrooms, and minced garlic. Add chicken and cook until no longer pink.
3. Pour cream into skillet with the chicken and veggies and reduce to a simmer. In another small pot, melt butter and add water. Slowly stir in flour, stirring well until it becomes a pastie "rue" consistency, then remove pot from heat. Add a teaspoon of the rue into skillet with cream, stirring continuously. Keep adding the rue a little bit at a time until sauce becomes thick, to your liking.
4. Stir in the cayenne pepper, paprika, ground black pepper, salt, and garlic powder. Add cooked pasta, bring to a simmer.
Bon Appetit!!
1 comments:
Sounds pretty good alright. I think you've covered everything there.
3 ★★★ recipe.
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