Prep 0 mins
Cook 20 mins
A tasty fettuccine that's a great way to use leftover chicken!
Make and share this Dijon Chicken Fettuccine recipe from Food.com.
- Cook fettuccine as directed on package. Drain well and return the pasta to the pot.
- Add the cream and mustard to the pasta in the pot. Cook over medium heat, mixing well, about 2 minutes or until hot.
- Add chicken and red peppers (if using) and heat through.
With precooked chicken this makes a wonderful and quick weeknight meal. The recipe was reduced to serve 2. Being the garlic lover I am, I added 2 cloves of minced garlic. In place of roasted red peppers, I tossed in a handful of reconstituted sun dried tomatoes that were coarsely chopped for color and sprinkled freshly grated Parmesan cheese over all at serving time along with ground black pepper. A very delicious meal served with steamed vegetables on the side.
I used regular fresh spaghetti, as that was what was available, plus I am allergic to spinach. I added about 1/2 cup of parmesan cheese and a little bit of the cooking water, salt pepper and a good pinch of red pepper flakes. The chicken separates from the pasta and floats around the side of the pot...there is no such thing as incorporating it into the pasta. It is what it is....a very simple dish, uncomplicated dish. I wish I had read the other comments first, as adding the garlic would have given it a good (and needed) punch!! I would do this one again as I need good easy recipes to go to while recuperating from surgery
I had gotten some fresh spinach fettuccine pasta from one of our favorite venders at the farmers market. I couldn't wait to use it, so when I spotted this recipe I thought it would be perfect. Unfortunately, neither DD or I cared for it. The sauce was good on the chicken, but we didn't care for it on the pasta at all. If I made this again I would just use the sauce on the chicken and save my fettuccine for another use.