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Creamy chicken and mushroom fettuccine
Creamy chicken and mushroom fettuccine
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Budget-friendly pasta dish that's quick and delicious - perfect for tonight!
Ingredients:
  • 450g fettuccine
  • 18.20 gm olive oil
  • 650g chicken tenderloins, tendons removed
  • 125g rindless bacon, diced
  • 1 brown onion, diced
  • 300g small cup mushrooms, sliced
  • 420g can Condensed Cream of Chicken Soup
  • 126.25 gm light thickened cream
  • 24.40 gm worcestershire sauce
  • 125.00 ml fresh flat-leaf parsley, roughly chopped
Instructions:
  • Boil pasta in a large saucepan of salted water according to package directions until tender. Reserve 2 tablespoons of cooking water before draining the pasta. Combine pasta and reserved water back in the saucepan.
  • Heat 2 teaspoons of oil in a large non-stick frying pan over medium-high heat. Cook the chicken in two batches for 4 minutes on each side until golden. Transfer to a plate and cover to keep warm. Slice the chicken tenderloins diagonally into 3 pieces.
  • Begin by sizzling the savory bacon in a hot pan for 2 minutes. Introduce the onion and mushrooms, allowing them to cook together for 4 to 5 minutes until the mushrooms achieve a golden hue. Combine the soup, cream, and Worcestershire sauce, stirring until a harmonious mixture forms. Add this blend, along with the chicken and parsley, to the pasta, tossing everything together. Finish by seasoning with cracked black pepper and presenting your delectable creation.

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