CREAMY CHICKEN AND MUSHROOM PASTA
500g fettuccini Serves 4
3 chicken breasts, bone-in, skin removed
¼ cup (60ml) chicken stock
¼ cup (60ml) dry white wine
1 punnet (250g) button mushrooms, sliced
1-2 garlic cloves, crushed
cup (80ml) cream
Salt and milled pepper
2 Tbsp (30ml) chopped Italian parsley
Cook pasta in salted water until al dente.
Drain, rinse and set aside.
Poach chicken in stock until cooked through.
Remove from pot and reserve a little liquid.
Allow chicken to cool, then shred.
Heat stock and wine together in a hot non-stick pan.
Add shredded chicken, mushrooms and garlic and cook for about 3-5 minutes, or until slightly brown.
Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened.
Add cooked pasta to sauce and toss to combine.
Serve with a green salad.