Fettuccine with Brussels Sprouts, Chicken & Mushrooms
Star Telegram

( pasta, Brussels sprouts, chicken, cheese, Italian )

Fettuccine with Brussels Sprouts, Chicken & Mushrooms
Fettuccine with Brussels Sprouts, Chicken & Mushrooms

Yield: 6 servings


12 oz whole-wheat Fettuccine
1 Tbsp olive oil (EVOO)
4 C mixed mushrooms
4 C Brussels sprouts, shredded
1 Tbsp minced garlic
½ C dry sherry or 2 Tbsp sherry vinegar
2 C low-fat milk
2 Tbsp all-purpose flour
½ tsp salt
½ tsp freshly ground pepper
1 C chopped rotisserie chicken
1 C Asiago cheese, shredded
3 Tbsp pine nuts toasted


  1. Cook pasta in a large pot of boiling water according to package directions. Drain, return to pot and set aside.
  2. Meanwhile, heat oil in large skillet over medium heat. Add mushrooms and sprouts and cook, stirring often, until the mushrooms release their liquid, 8-10 min. Add garlic and cook stirring until fragrant, about 1 min. Add the sherry, scraping up all the brown bits; bring to a boil and cook, stirring buntil almost evaporated, 10 seconds if using vinegar or about 1 min if using sherry.
  3. Whisk milk and flour in a bowl, add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 min. Stir in chicken and combine until heated through. Stir in cheese until melted. Add sauce to pasta; gently toss. Sprinkle with pine nuts and add more cheese, if desired.