Ingredients

The following ingredients have 4 Servings
  • 8 ounces fettuccine noodles ((measured when uncooked))
  • 1 tablespoon olive oil
  • 8 ounces baby bella mushrooms, (sliced)
  • 1/4 cup salted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup fresh spinach leaves

Instruction

  • Cook the fettuccine noodles according to package directions, drain then set aside.
  • In a large skillet, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside. 
  • Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)
  • Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well. 
  • Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper - to taste.
  • Stir in the spinach leaves and cook over low heat for 1 minute until it is starting to wilt.
  • Add the mushrooms and cooked fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.
  • Serve immediately upon finishing. Enjoy!