Fettucine Verde/Chicken

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




Fettucine Verde with Chicken


Submitted by:

Sue Moran



Preparation time:



3 T olive oil
1 large onion thinly slices
8 oz. mushrooms thinly sliced
2 cloves garlic minced or pressed
1/4 cup butter or margarine
3 oz. thinly sliced ham cut into julienne strips
1 medium size tomato chopped
1 teaspoon dry basil
9 oz. fresh green fettucine (I used plain dried all the time;  just as good)
2 cups shredded cooked chicken
cup whipping cream (or evaporated low-fat milk)

chopped parsley
1/2 cup dry white wine
1/8 teaspoon ground nutmeg
1/2 cup grated parmesan cheese


Heat oil in wide skillet over medium high heat. Add onion and cook, stirring often until soft. Add mushrooms.  Cook until lightly browned. Add garlic, butter, ham, tomato and basil. Bring to gentle boil, then reduce heat and boil gently uncovered for 5 minutes.

In 5-6 quart pan, cook fettucine till just tender, drain.

While fettucine is cooking, add chicken, cream, parsley, wine and nutmeg (ladies, I generally skip the parsley because I don't keep on hand and it is still fine) to mushroom ham mixture. Mix gently till hot, then add fettucine and mix lightly.  Season with salt and pepper.  Serve with parmesan.


Ladies---this is one of my all time favorites. 
You'll make this for "company".