Friday, September 16, 2011

Food Fixing FRIDAY!




Chicken and Mushroom Fettuccini


Ready In: 4 to 5 hours (LOW) or 2 to 2 1⁄2 hours (HIGH)
Yield: 6-8 servings Ingredients
    1 1⁄2 pounds chicken breast tenders 2 packages (8 ounces each) cremini mushrooms, cut into thirds 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1⁄4 teaspoon garlic powder 2 packages (8 ounces each) cream cheese, cut into chunks 1 cup (2 sticks) butter, cut into pieces 1 1⁄2 cups grated Parmesan cheese, plus additional for garnish 1 1⁄2 cups whole milk 1 package (1 pound) fettuccini
Directions
  1. Spray inside of 5-quart CROCK-POT® slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of CROCK-POT® slow cooker. Top with mushrooms. Sprinkle salt, black pepper and garlic powder over mushrooms.
  2. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 1⁄2 hours. 
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1 comment:

Angela said...

Your Fettuccine looks amazing!!! Now I'm hungry. :)

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