Chicken and mushroom fettuccine

Name: Chicken and mushroom fettuccine
Cook time: 15 min
Yield: 4

with shaved Parmesan

Ready in around 15 mins

RECIPE FACT:

Before machinery, pasta was kneaded by foot.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before Cooking:

Bring a large pot of salted water to the boil.
1. TO COOK THE FETTUCCINE:

Cook the fettuccine in the pot of boiling for 13 mins. Trim the ends off the broccolini, when the fettuccine has 2 mins cook time remaining add the broccolini then drain reserving some of the cooking water to add to the cream sauce if needed.
2. TO COOK THE CREAMY CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Dice the chicken into 2 cm cubes and season with salt and pepper. Thinly slice the mushrooms. Heat a drizzle of olive oil in a large non-stick frying pan over a medium-high heat. Add the chicken and brown for 4-5 mins each side. Once the chicken is browned remove from the pan and set aside in a bowl.
3. TO FINISH THE CREAMY MUSHROOM SAUCE:

Return the pan to the heat and add the mushrooms. Brown for 3-4 mins and then return the chicken to the pan along with any juices. Stir in the cream sauce, fettuccine and broccolini and bring up to a simmer. Reduce the heat and cook for 1-2 mins until chicken is cooked through. Add a little of the cooking water if the sauce is reducing too quickly. Season with salt and pepper to taste.
TO SERVE:

Twist fettuccine into bowls and spoon over the creamy chicken, mushrooms and broccolini then sprinkle over the shaved Parmesan.