Fettuccine pasta is tossed with tender chunks of chicken breast and mushrooms in a buttery garlic cream sauce with grana cheese.

Garlic Chicken Fettuccine

1 1/2 pounds skinless, boneless chicken breasts
2 tablespoons butter
16 ounces fresh mushrooms, sliced
2 large cloves garlic, minced
1 tablespoon all-purpose flour
3/4 cup whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1 cup (3 to 4 ounces) Wisconsin American Grana® Cheese*, grated
1 (16-ounce) package fettuccine
Chopped fresh parsley for garnish

1. Wash chicken and pat dry. Cut into 1-inch cubes.
2. Heat butter in skillet over medium-high heat. Add chicken; sauté, stirring until fully cooked 2 to 3 minutes.
3. Add mushrooms and garlic; cook until mushrooms are heated through.
4. Stir in flour and cook 2 minutes.
5. Stir in cream and simmer over low heat for 1 minute.
6. Add salt and pepper to taste. Stir in 1/2 cup of Grana Cheese. Keep warm.
7. Meanwhile, in boiling water, cook fettuccine according to package directions. Drain and turn into a warm serving bowl.
8. Pour garlic chicken sauce over and sprinkle with remaining Grana Cheese; garnish with parsley and serve.

Makes 6 to 8 servings.

*Or use freshly grated Parmesan cheese.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.