Sanderson's Cookbook, Fettuccine with Chicken

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Fettuccine with Chicken

1 pound fettuccine noodles
1 tablespoon margarine
1 tablespoon vegetable oil
1-2 pounds boneless, skinless, chicken breasts
1 clove crushed garlic
1/4 teaspoon salt
1 bunch fresh spinach, washed, with stems removed
8 ounces sliced mushrooms
1 small red pepper, cut into thin strips
1 jar (approxmiately 16 ounces) creamy alfredo sauce
1/2 cup grated parmesan cheese

Cook fettuccine noodles in pot of boiling water until tender but firm (approximately 10 minutes). While noodles are cooking, cut chicken breasts into strips. Heat margerine and oil in saute pan over medium heat. Add chicken, garlic, and salt. Saute until chicken turns white. Add spinach, mushrooms, and pepper. Toss until pepper is tender. Add alfredo sauce, stir, reduce heat, and simmer for five minutes. Combine drained fettuccini noodles with sauce in serving bowl, tossing to coat noodles. Sprinkle grated parmesan cheese over mixture, or add at the table. Serves four to six.