Chicken Mushroom Fettichini Alfredo

Is it only Tuesday? Hope you guys had a great solar eclipse day! Tonight I made this yummy pasta for dinner. Everyone pretty much cleaned their plates, plus there are leftovers! Don’t like mushrooms? Add peas or broccoli!

Chicken Mushroom Fettichini Alfredo


4 chicken thighs (or 3 breasts)
1/2 large onion, chopped
1 container sliced portabella mushrooms (use whatever you have or on sale)
I container of your favorite jarred sauce, plus a splash of heavy cream
1/2 stick of butter
1/2 cup white wine
1 pound of pasta

In a large Dutch oven, cook your chicken with a bit of oil until brown on both sides. Take out of pan to cool. Slice up when cooled.

Add your onions in a couple pats of butter. Cook for a few minutes. Then add your wine and scrape off all the brown bits from the bottom of the pan.

Add your mushrooms with 2 more pats of butter and cook down, about 6 minutes. I used fresh pasta, which only took 2 minutes, but if you use dry pasta, I would start cooking at this point.

Add in your sauce and sliced chicken; cook until chicken is cooked all the way through and your pasta is done. Mix well and top with Parmesan cheese. Delish!

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