Herbed Chicken-Mushroom Fettucine
Water
1 teaspoon salt
12 ounces uncooked fettuccine
2 tablespoons olive oil or vegetable oil
1/2 pound mushrooms, sliced
3 medium (12 to 16 ounces total) boneless, skinless chicken breast halves, cut into 1-inch chunks
5 ounces or so Boursin, Alouette or other creamy herbed cheese, cut into several cubes
1/2 teaspoon crushed red pepper flakes
Bring a large pot of water to a boil. Add salt and fettuccine and cook until noodles are tender but still firm. Drain well.
Heat oil in a wide skillet over high heat for 1 minute, then add mushrooms. Turn heat to medium-high and cook mushrooms 3 to 5 minutes, or until they begin to brown, stirring occasionally. Add chicken and cook 3 minutes more, stirring occasionally. Add cheese and pepper and turn heat to low. Stir as the cheese melts. Spoon over fettuccine.
Makes 4 servings.
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