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Chicken, mushroom and avocado fettuccine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"User 'Jasing' loves this recipe for its easy preparation and amazing textures. It's a definite must-try!"
Ingredients:
  • 27.30 gm olive oil
  • 500g (about 2 single) chicken breast fillets
  • Salt & freshly ground pepper
  • 400g flat mushrooms, sliced
  • 2 garlic cloves, crushed
  • 250ml chicken stock
  • 250ml cream
  • 23.40 gm wholegrain mustard
  • 350g fettuccine
  • 2 avocados, sliced
  • 40.00 ml fresh dill sprigs
  • Mixed salad, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, heat 2 teaspoons of oil. Season chicken with salt and pepper, then cook in the pan for 4 minutes on each side or until fully cooked. Transfer chicken to a plate.
  • - Heat the pan with the remaining oil over high heat. Add in mushrooms and garlic. Cook and stir occasionally for 5-6 minutes until tender. Pour in stock, cream, and mustard. Bring to a boil, then simmer over medium heat for 12-15 minutes until the sauce slightly thickens.
  • Cook the pasta in a large saucepan of salted boiling water according to the instructions on the packet until it is al dente. Then, drain the pasta well and return it to the pan.
  • Slice the chicken across the grain, then combine it with the sauce and pasta. Mix until everything is well combined. Gently fold in the avocado and dill, then season with salt and pepper. Serve alongside a fresh salad.

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