Creamy Chicken & Mushroom Pasta 500 g fettuccini (or gluten free pasta) 3 chicken breasts (bone-in, skin removed) 60 ml chicken stock 60 ml dry white wine 1 punnet button mushrooms (sliced) 1-2 cloves garlic
Creamy Chicken & Mushroom Pasta
- 500 g fettuccini (or gluten free pasta)
- 3 chicken breasts (bone-in, skin removed)
- 60 ml chicken stock
- 60 ml dry white wine
- 1 punnet button mushrooms (sliced)
- 1-2 cloves garlic (crushed)
- 80 ml cream
- Salt and milled pepper
- 30 ml Italian parsley (chopped)
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Cook pasta in salted water until al dente
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Drain, rinse and set aside
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Poach chicken in stock until cooked through
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Remove from pot and reserve a little liquid
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Allow chicken to cool, then shred
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Heat stock and wine together in a hot non-stick pan
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Add shredded chicken, mushrooms and garlic and cook for about 3-5 minutes, or until slightly brown
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Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened
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Add cooked pasta to sauce and toss to combine
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Serve with a green salad