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  1. Wednesday, September 3

    Featured Recipe: No. 3 (aka Green Noodles)

    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!!

    Featured Recipe: No. 3 (aka Green Noodles)
     
    Author:
    Recipe type: Main Dish, Pasta
    Ingredients
    • Spinach Fettuccine, 8 or 9 oz package
    • 1 boneless/skinless chicken breast, cubed
    • ~3/4 of a package of mushrooms, chopped
    • ~2.5 ounces prosciutto, chopped
    • Knorr Garlic & Herb sauce mix OR Cream + Basil Pesto
    • Feta cheese
    Instructions
    1. Saute chicken & mushrooms in a bit of olive oil until chicken is cooked through and mushrooms have released all their fluid and it has cooked off.
    2. Cook fettuccine as directed on the package (I use fresh pasta). Drain and set aside.
    3. Pour about 1 pint of cream over the chicken and mushrooms and add basil pesto, about 1 small container. Alternatively, you can use the Knorr Garlic & Herb sauce mix - just follow the directions on the back but use about ⅓ more milk (so 2 cups instead of 1½ cups, for example).
    4. Let simmer until sauce thickens. Add the cooked fettuccine, stir well to coat, then add the prosciutto and feta cheese.
    5. Bon appetit!