- 9 ounces fresh spinach fettuccine
- 3⁄4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 1⁄2 cups shredded cooked chicken or 1 1⁄2 cups shredded cooked turkey
- 1⁄2 cup roasted red pepper, chopped
Directions See How It's Made
- In a large pot of boiling salted water, cook fettuccini until just tender, 2-3 minutes. Drain well. Return pasta to pot.
- Add cream and mustard to the pot. Cook over medium heat, tossing, until well mixed and hot, about 2 minutes.
- Mix in chicken and red peppers. Heat through. Serve immediately.