Chicken and Mushroom Fetuccine Alfredo

I’m typically not one to cook really fattening foods. I tend to cook healthy and that’s why I like to cook because I actually know what goes in my meals. When I asked my husband what he wanted for dinner, he said “ Chicken Fettuccine Alfredo”. In my head I was thinking “is this guy serious?”…. Come on girls, we all read in the magazines that Fettuccine Alfredo is one of the most fattiest food to eat. I was hesitatant to make this meal, because I only eat Fettuccine Alfredo if I feel like I have lost weight and wanted to gain it back. So you can imagine NEVER! So today’s challenge wasn’t just making sure if the cost was under 10 but also a healthier version that still had the same great taste.

Recipe of the Day: Chicken and Mushroom Fettuccine Alfredo

Ingredients/Grocery List: Total Spent: £9.85

Serving: 4 (I know in a regular recipe it will say 6 … but we’re real people and we can eat!)

1 Package of Boneless Chicken Breast (3 Breast) – £3.49
1 Package of small closed cap mushrooms – £0.86
1 Package of Authentic Italian Pasta or Fettuccine – £1.99
2 Cups Light Heavy Cream - £1.28
1 Cup of Grated Parmesan Cheese - £2.23
¼ cup of unsalted butter – (had it already)
2 dashes of nutmeg – (had it already)
Italian Seasoning – (had it already)
Fresh Ground Pepper – (had it already)
5 gloves of garlic – (had it already)
Olive Oil

First wash and cut the chicken into strips. Add a dollop of olive oil, minced garlic, a few dashes Italian seasoning and fresh ground pepper. Use your hand and mix the ingredients with the chicken. Cook with a large skillet on Medium until cooked and browned. Set aside. Using the same skillet, add a dollop of olive oil to the pan. Add the sliced mushrooms (take out stems first) and cook until tender and done. Set aside and remove the juices. Cook the pasta according to the package. You want to cook it until “al dente”. While the pasta is cooking. In a saucepan or large skillet, heat on low, and add the butter until it melts. Now add two cups of the cream. Using a whisk, mix the butter and cream. Lower the heat to simmer. Now add ½ cup of the parmesan cheese and add the nutmeg and fresh ground pepper. Keep mixing until warm. Throw in the cooked chicken and mushroom. Mix it in the sauce. Cook for 2 minutes. Now cool the sauce, (it should thicken). Drain the Pasta and add the sauce. (only add ½ and keep adding, according to how much pasta you made) It might look like the sauce is runny. (don’t worry it will thicken) Throw in ½ cups of more parmesan cheese. Cook on simmer and keep mixing for about 2 minutes or until the sauce thickens. Dinner is done!




This meal isn’t the healthiest, but I would say it was really good. My husband really enjoyed this meal as well. Getting one or two low fat ingredients makes a big difference. Also, not adding salt or lessen the salt will make a difference to your health too. I tend to not use all low fat ingredients in my meal. You need the taste and the low fat ingredients don’t do the meal justice sometimes. I’m a true believer on the saying, “all in moderation”. I feel that you can live a fuller and happier life if you stick to that motto. Hope you enjoy the meal!