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Tuesday, December 28, 2010

Chicken Breasts on Spinach Fettuccini with Garlic Mushroom Wine Sauce

Difficulty:  EASY
Servings:  8

Nutrition Information
Calories:  354
Total fat: 9 g; Carbohydrates: 35 g; Protein:  36 g.

About This Recipe

High protein, low fat, and huge in flavor, this one dish meal will have you asking for more. . .Go ahead, it's GOOD for you TOO!


  • 3 Tbsp. Extra Virgin Olive Oil
  • 6 Cloves Garlic (divided)
  • 8 Oz. Button Mushrooms, Sliced
  • 1 (14-1/2 oz) Can Low Sodium  Chicken Broth
  • 1 C. Dry Vermouth
  • 2 Tbsp. Cornstarch
  • 8 Boneless, Skinless Chicken Breast Halves (about 4 oz. each)
  • 1 Lb. Spinach Fettuccini
  • 2 Big Handfuls Shredded Parmesan Cheese (omit for Kosher)
  • Salt and Pepper to Taste


  1. Take two (of the 6) cloves of garlic and smash them with the broad side of a chef's knife.  Rub the smashed garlic cloves on both sides of chicken breasts.  Season breasts on both sides with salt and fresh ground pepper. 
  2. Grill or Broil Chicken Breasts until cooked through. 
  3. While chicken breasts are cooking, drop the pasta into boiling salted water and cook according to package directions, just until al dente.
  4. Press or mince remaining 4 cloves of garlic and saute the garlic and the mushrooms in the 3 Tbsp. of EVOO.   Season with salt and fresh ground pepper, and saute until the mushrooms give up most of their liquid.
  5. Combine Vermouth, Chicken Broth, and Cornstarch in a small bowl or pitcher.  Stir, and add the cornstarch/broth/wine mixture to the mushrooms and bring to a gentle simmer, whisking constantly.  Simmer until sauce is slightly thickened and satiny.  Taste and adjust salt and pepper. 
  6. Drain pasta and place onto serving platter.  Top pasta with the chicken breasts, and pour all of the garlic mushroom wine sauce over the breasts and pasta.  Sprinkle with shredded Parmesan cheese.   Serve immediately.

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