Recipe of the Week: Chicken Fettuccine With Mushrooms


Delicious pasta is definitely one of my favorite food indulgences and this low-fat recipe from my bestselling cookbook The Shredded Chef is one I come back to time and time again.

I like mushrooms and Parmesan cheese in just about anything so it’s no surprise I like this recipe so much, but it really is outstanding. The taste, texture, and mouthfeel just make you want to savor every bite.




Calories Per Serving


Protein Per Serving

34 grams

Carbohydrates Per Serving

38 grams

Fat Per Serving

12 grams


8 ounces whole grain fettuccine

2 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat, cut into strips

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 ounces (around 1 to 1 1/2 cups) shiitake mushrooms, stemmed and sliced

2 tablespoons lemon juice

2 teaspoons lemon zest

salt and ground black pepper, to taste

1/2 cup Parmesan cheese, grated

1/2 cup fresh basil, chopped


Cook pasta according to package directions. When you drain the pasta, save 1/2 cup of the pasta water.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the sliced chicken and cook for 3 – 4 minutes, add the garlic and mushrooms. Cook, stirring occasionally for 4 – 5 minutes or until the mushrooms are nice and tender. Stir in the lemon juice, lemon zest, salt, and pepper and remove from the heat.

Add the pasta, 1/2 cup of pasta water, Parmesan, and basil to the skillet and toss.

What You Get to Eat


Picture courtesy of Vegan Miss

What did you think of this week’s recipe? Let me know in the comments below!

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I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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