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1
If the chicken tenders are frozen, run them under hot water to remove any packaging.
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2
Place the tenders on a microwave-safe plate and microwave on high for 2 minutes to begin defrosting.
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3
While the chicken defrosts, heat the oil over medium heat in an extra deep, 12-inch skillet.
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4
Add the onion, mushrooms and garlic.
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5
Stir from time to time.
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6
Cut the chicken tenders into bite-size chunks, and add them to the skillet.
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7
Raise the heat to medium high.
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8
Cook 6 minutes or until no longer pink in the center, stirring from time to time.
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9
Meanwhile, place the fettuccine in 2 1/2 quarts of already-boining unsalted water and cook.
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10
When the noodles have cook 7 minutes, add the broccoli florets to the noodle pot.
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11
Bring the noodles back to a boil, and continue to cook 4 to 5 minutes or until noodles are tender.
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12
When the chicken has cooked through, add the sherry and cook 1 minute.
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13
Add the mushroom soup, reduce the heat to medium-low and stir until well-combined.
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14
Add the Worcestershire sauce and sour cream and stir until well-combined.
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15
Add black pepper to taste.
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16
Drain the noodles and broccoli.
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17
Place some noodles on each plate, and top each serving with the chicken mixture, and serve at once.
