Chicken à la King is the ultimate comfort food, with tender cooked chicken simmered in a creamy mushroom sauce accented by sweet bell peppers, peas and pimentos.

I decided to make a simplified version that captures all the classic flavors without the extra fuss. A light, creamy sauce coats the chicken and fettuccine, transforming this timeless favorite into a satisfying dinner that's easy enough for any busy weeknight.

HELPFUL HINTS:

Any type of long pasta such as spaghetti or linguini can be used.

Any type of sliced mushroom can be used.

COUNTDOWN:

Place water for pasta on to boil.

Assemble ingredients.

Boil pasta.

Complete recipe.

SHOPPING LIST:

To buy: 12 ounces boneless skinless chicken breast, 1/2 pound portobello mushrooms,1 container no salt added chicken broth, 1 container cornstarch, 1 carton heavy cream, 1 jar Dijon mustard, 1 package frozen peas, 1 can sliced pimentos, 1 package fettucine

Staples: olive oil, onion, garlic, salt and black peppercorn

Chicken a la King Fettuccine

Recipe by Linda Gassenheimer

4 ounces fettuccini

2 cups sliced portobello mushrooms

2 teaspoons olive oil

3/4 pound boneless skinless chicken breast cut into1/4-1/2-inch strips

1 cup sliced onion

2 crushed garlic cloves

1 cup no salt added chicken broth

2 teaspoons cornstarch

1/4 cup heavy cream

1 tablespoon Dijon mustard

1 cup canned drained sliced pimentos

1 cup frozen peas

Salt and freshly ground black pepper

Fill a large pot 3/4 full of water and bring to a boil over high heat. Add the fettuccini. Boil 8 minutes, drain and set aside. Place a large skillet over medium high heat. Add the mushrooms and saute 2 minutes until they start to give off liquid. Add the oil, chicken, onion and garlic to the skillet. Saute 2 minutes. Spoon 2 tablespoons broth into a small bowl and stir in the cornstarch. Add the remaining broth, cream and mustard to the skillet. Bring to a low simmer, stir in cornstarch mixture for 2 minutes. Add the pimentos and peas. Cook another minute. Mix in fettuccini. Add salt and pepper to taste. Divide between two dinner plates.

Yield 2 servings.

Per serving: 670 calories (29 percent from fat), 21.6 g fat (8.8 g saturated, 6.4 g monounsaturated), 160 mg cholesterol, 53.9 g protein, 65.1 g carbohydrates, 8.0 g fiber, 214 mg sodium.

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