This is not a typical uber thick alfredo. Its light and yummy and comforting. I am obsessed with spinach and mushrooms, so this combines my guilty pleasure of carbs with both of these veggies. Lets get started, shall we?
Ingredients
2-4 chicken breasts (I know this is a large variation, but it all depends on the size of the breasts!)
3 Tbsp butter
1/2 yellow onion, finely diced
1 16oz package of baby bella mushrooms
1 5oz package of fresh baby spinach
2 Tbsp garlic
16oz heavy cream
3/4 tsp fresh ground black pepper
3/4 tsp salt
1/4 tsp fresh ground nutmeg (trust me, get yourself a microplane and grind your nutmeg!)
6 oz fresh grated Parmesan cheese
1lb fettuccini
Salt and pepper your chicken breasts, to taste. Grill or sauté the breasts, however you please to cook them. Just cook them, set them aside, and chop them up.
In a separate sauce pan add your butter and diced onion. Saute until onions are translucent, 5-8 minutes. Add mushrooms and let them cook down. Mushrooms contain a lot of moisture and will release that into your pan, so leave it uncovered.
After mushrooms cook down, add your baby spinach and garlic.
It will look like a lot of spinach, but it will cook down quickly, in just a few minutes actually. Start your pan of boiling water for your pasta. Don't forget to salt your pasta water! Get it boiling, add your fettuccini, stir, strain, blah blah blah. Please tell me you an at least put pasta into water and cook it Next add your heavy cream, pepper, salt, and nutmeg. Stir until well combined and add chopped chicken breasts. Next, shred your FRESH Parmesan cheese and add to your mushroom mixture. Stir well so the cheese melts. Simmer for several minutes, the sauce will thicken.
After sauce is well combine and slightly thickened, start adding your well drained pasta to your sauce pan. Stir together and begin serving!
Top your portions with some fresh flat leaf parsley and fresh ground pepper. Hey and maybe some more Parmesan cheese!!! Yummy.
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