Follow these steps for perfect results
chicken broth
garlic cloves
Molly McButter
portabella mushrooms
sliced
fettuccine pasta
cooked
red bell pepper
roasted and sliced
feta cheese
crumbled
Bring 3/4 cup chicken broth to a boil in a pan.
Add the garlic cloves and Molly McButter to the boiling broth.
Add the sliced portabella mushrooms to the pan.
Cook the mushrooms on high heat, allowing the liquid to reduce by half.
Add the cooked fettuccine pasta, roasted red bell pepper, and the remaining chicken broth to the pan.
Toss to combine the pasta and sauce.
Sprinkle the crumbled feta cheese over the pasta.
Serve immediately.
Expert advice for the best results
Add a splash of white wine to the mushrooms while cooking for extra flavor.
Garnish with fresh parsley for a pop of color.
Roast the red bell pepper ahead of time to save time.
Everything you need to know before you start
10 minutes
The red bell pepper can be roasted ahead of time.
Serve in a bowl, garnished with fresh parsley and a sprinkle of feta cheese.
Serve with a side salad.
Pair with crusty bread.
Pairs well with the mushrooms and feta
Discover the story behind this recipe
Comfort food
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