Chicken and Mushroom Fettuccine

    Chicken and Mushroom Fettuccine


    195 people made this

    Chicken fettuccine at its best, with no thickening agent other than cream and cheese. A great light lunch or dinner with salad and bread.

    Serves: 4 

    • 250g fettuccini
    • 2 tablespoons butter
    • 3 skinless, boneless chicken breast fillets - cut into chunks
    • 250g mushrooms, sliced
    • 1 teaspoon garlic salt
    • 1/8 teaspoon ground black pepper
    • 1 1/2 cups (375ml) thickened cream
    • 1/4 cup grated Parmesan cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large frypan brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over pasta.

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