"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Fettucini Recipe

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This recipe for Chicken Fettucini, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrick and Kathy Smith

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. fettuccini
1 lb. chicken breast filets
1 1/2-2 cans cream of mushroom or cream of chicken soup
2 cloves of garlic, minced
2 tbsp. olive oil
1/2 c. chopped parsley
3/4 c. chopped mushrooms
1/4 tsp. oregano
2 bay leaves

Directions:
Directions:
Dice fillets into 1-inch square pieces. Heat soup until boiling. Reduce heat to medium. Add parsley, oregano Administration bay leaves to soup. In the meanwhile, sautÚs the mushrooms in oil and garlic. Add that to soup. Add chicken n pieces to soup. Cook for 30-40 minutes or until chicken is done. Do not over cook.

Oil pasta and drain. Put on plate. Re move bay leaved from the sauce. Pour sauce over pasta. Garnish with parsley.

 

 

 

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