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Chicken, mushroom and avocado fettuccine
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savor a delightful BBQ chicken pasta for a delicious and effortless dinner option tonight.
Ingredients:
  • 36.40 gm olive oil
  • 2 small red onions, thinly sliced
  • 400g Swiss brown mushrooms, thinly sliced
  • 300ml pouring cream
  • 255.00 gm chicken style liquid stock
  • 23.40 gm wholegrain mustard
  • 625g fresh fettuccine pasta
  • 1 barbecued chicken, skin and bones removed, meat shredded
  • 1 avocado, peeled, stone removed, thinly sliced
Instructions:
  • In a large frying pan over medium-high heat, sauté onions and mushrooms in oil for 8 to 10 minutes until soft. Stir in cream, stock, and mustard. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 5 to 7 minutes until the sauce thickens slightly.
  • Cook the pasta in a large saucepan of boiling salted water for 2 minutes or until tender. Drain the pasta and return it to the pan.
  • Combine mushroom sauce and chicken with the pasta over low heat until warmed through. Remove from heat, then delicately mix in the avocado. Divide the pasta evenly into bowls, season with salt and pepper, and serve.

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