CREAMY CHICKEN AND MUSHROOM FETTUCCINE

CREAMY CHICKEN AND MUSHROOM FETTUCCINE RECIPE

450g dried fettuccine pasta
1 tablespoon olive oil
650g chicken tenderloins, tendons removed
125g rindless bacon, diced
1 brown onion, diced
300g small cup mushrooms, sliced
420g can Condensed Cream of Chicken Soup
½ cup light thickened cream
1 tablespoon worcestershire sauce
½ cup fresh flat-leaf parsley, roughly chopped

Method

Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan, lid on but off the heat.

Heat 2 teaspoons of oil in a large, non-stick frying pan over medium-high heat. Add half the chicken. Cook for 4 minutes on each side or until golden. Remove to plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken tenderloins diagonally into 3 pieces.

Add bacon to frying pan. Cook for 2 minutes. Add onion and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are golden. Add soup, cream and worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. serve.

Hints

Substitute vegetables in the recipe for those you have on hand
Use other herbs with the parsley or instead of
Great re-heated the next day
Top with some cheese when serving
You can use heavy cream if you have no light cream available
Soup can be omitted by adding chicken stock and extra cream
Bowl all of the ingredients up beforehand, it is much quicker to do the frying and complete everything before the pasta cools.