Chicken & Cashew Fettuccini
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 small boneless skinless chicken breasts
- 1 tablespoon olive oil
- 250 g white button mushrooms
- 1 onion, finely sliced
- 1 garlic clove, finely sliced
- 125 ml chicken stock
- 1 bunch fresh spinach, well washed with coarse stalks removed
- 1 -2 teaspoon store bought basil pesto
- 1 lemon, juice of
- salt & freshly ground black pepper
- 70 g cashew nuts, lightly roasted
- parmesan cheese (to garnish)
- 500 g fettuccine pasta
directions
- Cook fettuccini in boiling salted water.
- Cut chicken into strips.
- Preheat a large skillet, add oil, and when hot add onion and garlic.
- Gently saute about 5 minutes, until soft.
- Add mushrooms and saute 4 minutes.
- Remove onion, garlic and mushrooms from pan.
- Add chicken and toss to seal.
- Add the stock: replace onion, garlic and mushrooms.
- Cook over a gentle heat 5 minutes until chicken strips are cooked through.
- Add spinach, cover and let spinach wilt for about a minute. Swirl in the pesto and lemon juice.
- Taste and adjust for seasoning.
- Meanwhile, drain fettuccini and place into individual bowls.
- Spoon the chicken and sauce over.
- Sprinkle with cashew nuts parmesan and serve.
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RECIPE SUBMITTED BY
ltdsaloon16r
Christchurch, 0
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