2 ounces butter
1 tablespoons Mediterranean spice
4 ounces roasted chicken
2 ounces mushrooms, cut 1/8 inch thick
2 ounces tomatoes, diced
2 ounces spinach, julienned
6 ounces whipping cream
4 ounces lemon chicken sauce
10 ounces fettuccini
Place butter, chicken, mushrooms and Mediterranean Spice in pan and sauté until mushrooms are limp.
Add lemon chicken sauce and whipping cream and reduce until sauce coats a spoon.
Add tomatoes, spinach and fettuccini. Toss until well coated. Place into pasta bowl. Serve.
Yield: 2 servings
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