Creamy Chicken and Mushroom Fettuccini
Creamy Chicken and Mushroom Fettuccini
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Chef's Note
“Very easy chicken and pasta dish. I always get compliments when I make this. This recipe is for 2-3 people, but is easily doubled.”
READY IN:35mins |
SERVES:2-3 |
UNITS:US |
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Ingredients Nutrition
- 2 chicken breast fillets, cubed (or 3 - 4 thigh fillets)
- 3 -4 green onions, chopped
- 3 mushrooms, sliced
- 2 slices bacon, cubed
- 300 ml cream (I use low fat)
- 1 -2 garlic clove, crushed (according to taste)
- 2 teaspoons cornflour
- 200 g spinach fettuccine
- salt
Directions
- Cook the pasta, while you chop up the ingredients. (Stir the fettuccini often otherwise it will stick together.).
- Fry chicken till about 1/2 cooked, then add bacon, and fry for a further couple of minutes. Add crushed garlic, stir well.
- When bacon is cooked, add mushrooms and shallots, fry for a few minutes, till mushrooms soften.
- Stir in cream, simmer for about 2 minutes. Taste and add salt (or other herbs / spices) if desired. To thicken sauce, mix cornflour with small amount of water, and stir into sauce. Keep stirring, it should thicken in about one minute.
- Serve.
Creamy Chicken and Mushroom Fettuccini