pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
2
teaspoons paprika
1/2
teaspoon salt
1/4
teaspoon cayenne pepper
3
tablespoons margarine or butter, divided
3
cups (8 ounces) sliced white or crimini mushrooms
1
small onion, chopped
1/2
cup milk
1
(4.7-ounce) package PASTA RONI® Fettuccine Alfredo
1/4
cup sour cream
1/4
cup chopped parsley
Prep Time
15 minutes
Cook Time
25 minutes
1. Toss chicken with paprika, salt and cayenne pepper. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; sauté 3 minutes. Add mushrooms and onion; sauté 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside.
2. In same skillet, bring 1-1/4 cups water, milk, remaining 2 tablespoons margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally.
3. Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving. Sprinkle with parsley.
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