Friday, October 23, 2009

Chicken & Mushroom Fettuccine

Fast and easy pasta that's as kind to your taste buds as it is to your wallet! Try this dish tonight!


450g fettucine pasta
1 tablespoon olive oil
650g chicken tenderloins/chicken thigh fillets
125g rindless bacon, diced
1 brown onion, diced
300g mushrooms, sliced
420g can chicken & mushroom soup
½ cup light thickened cream (or milk for a lighter version)
1 tablespoon worchestershire sauce
½ cup fresh flat-leaf parsley, roughly chopped


  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan.
  2. Heat 2 teaspoons of oil in a large, non-stick frying pan over medium-high heat. Add half the chicken. Cook for 4 minutes on each side or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken tenderloins diagonally into 3 pieces
  3. Add bacon to frying pan. Cook for 2 minutes. Add onions and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are golden. Add soup, cream and Worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. Serve.

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