Fettuccini With Creamy Mustard Chicken Sauce

• 9 ounces fresh spinach fettuccine
• 34 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 12 cups shredded cooked chicken or 1 12 cups shredded cooked turkey
• 12 cup roasted red pepper, chopped

1. In a large pot of boiling salted water, cook fettuccini until just tender, 2-3 minutes.
2. Drain well.
3. Return pasta to pot.
4. Add cream and mustard to the pot.
5. Cook over medium heat, tossing, until well mixed and hot, about 2 minutes.
6. Mix in chicken and red peppers.
7. Heat through.
8. Serve immediately.

fresh spinach fettuccine, heavy cream, mustard, chicken, red pepper

Taken from www.food.com/recipe/fettuccini-with-creamy-mustard-chicken-sauce-249644 (may not work)