Today’s featured recipe is one of my favorite pasta dishes ever. It was No. 3 on the menu at American Grill, a restaurant in SLC, UT that has been out of business for some time now (sadly). Our family always just calls it No. 3 or Green Noodles, and we all love it. You’re gonna love it to.
PS to you parents out there…Cate, my 3-yr-old who has been quite picky about food lately, ate two servings of this tonight!!
Number 3, aka Green Noodles
- Spinach Fettuccine, 8 or 9 oz package
- 1 boneless/skinless chicken breast, cubed
- ~3/4 of a package of mushrooms, chopped
- ~2.5 oz prosciutto, chopped
- Pesto cream sauce
- Feta cheese, to taste
Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.
Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in…or buy the Garlic & Herb pasta mix (pictured…Knorr makes it, and one of the other brands makes it as well…don’t buy the pesto pasta mix, it’s not quite the right flavor). Follow as directed on the package, but use about 1/3 more milk…so if it calls for 1 1/2 cups milk, use 2 cups. This stuff tastes pretty good and is close to how American Grill’s tasted, BUT…a fresh pesto cream sauce would be even better.
Mix everything together…pasta, chicken mixture & sauce. Add crumbled or cubed feta cheese at the end so it doesn’t melt away…but mix it in. Put in as little or as much as you like.
Makes enough for about 4 people I would guess.