Fettuccine with Mustard Greens and Mushrooms
Recipe courtesy Michael Chiarello, 2007
Show: Easy Entertaining with Michael Chiarello
Episode: Mustard Party
Rate This RecipeRead users' reviews (5)
- Recipe categories: Vegetables, Meat, Cheese, Poultry, Chicken, Spinach, Mushroom,
- recipe
- ratings & reviews(5)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Shrimp Scampi
(00:03:27)
-
Giada's Italian Pasta Salad
(03:54)
-
Baked Shrimp Scampi
(05:35)
-
Funky Fried Chicken
(03:31)
-
Cinnamon Rolls
(09:39)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Classic Meatloaf Recipe
(03:06)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Foods With 100 Calories
23 Photos
-
Best BBQ Rib Recipes
26 Photos
-
BBQ Side Dish Recipes
27 Photos
-
Recipe of the Day: What to Cook in May 2013
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 5
Showing 1-5 of 5
Sort by:
SELECT
By chefkatgurl_115...
Nashville, TN
on April 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Surprisingly very tasty. Used chopped broccoli instead. Added a couple tbsp of sour cream in the end to provide a creamier texture.
By mastrine_9034238
portland, OR
on June 06, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I modified recipe by sticking to four cups regular chicken stock, spinach, no thyme, added basil and oregano, and an 8oz tub of creme fraiche after the mixture had boiled down to 3 parts solid / 1 part liquid.
Served it over creamy polenta. Really turned out well. Thanks for the head start with this recipe.
By mmarino3_10174897
Fairfax, VA
on November 04, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Really good, I thought the fennel was a great addition that really made the dish - don't skip out on it. It's a great hearty meal that takes almost no time at all.
By tracy716_11275231
Palo Alto, CA
on November 01, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a terrific recipe for a healthy and incredibly tasty pasta dish. I used a combination of shitake and button mushrooms for some variety in texture and taste. Instead of chicken broth, I used mushroom broth to enhance the woodsy flavors of the dish. I also put in about half the butter and cheese recommended in the recipe to cut down on calories. Even with those cuts, everyone at my dinner party raved about this dish. It's quick and easy to make -- you must try this recipe!
By Chef BKeene
Atlanta, GA
on October 31, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was tasty and easy. No reason not to try it. It is also a good frame work for a lot of other nice dishes you could build off of this one.
For instance...
I actually find the dish more tasty when I follow this recipe but use green onion tops instead of the mustard greens.