Chicken With Fettuccini Mushroom Cream Sauce

Chicken With Fettuccini Mushroom Cream Sauce

A practical Chicken With Fettuccini Mushroom Cream Sauce recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.

Total time: 20 minutes

Ingredients

• 180G/6Oz Pasta
• 150G/5 1/2Oz Leftover Roast Chicken, Shred Into Bite-Sized Pieces
• 1 Tbsp Plain Flour
• Large Knob Of Butter
• 8 Large Chestnut Mushrooms, Peeled And Sliced
• 1/2 Bunch Spring Onions, Roughly Chopped
• Generous Splash Dry White Wine (Optional)
• 1 1/2 Tbsp Single Cream
• Salt And Freshly Ground Black Pepper

Method

1. Place a large pan of water on the stove on medium heat, add some salt and cook the pasta for 8 minutes or until cooked.
2. Remove the chicken from the pan, leaving the juices in the pan.
3. Cut the chicken into small cubes, toss with the flour and shake off any excess.
4. Remove the chicken pieces from the pan and set aside.
5. When the water is boiling add the pasta, return the chicken pieces to the pan, reduce the heat and cover.
6. Cook for 5 minutes or until the chicken is cooked through.
7. Remove the lid and add the butter and stir fry until the butter is melted.
8. Stir in the mushrooms and spring onions and cook for 2 minutes, stirring.
9. Add the wine and cream and stir to combine, season with salt and pepper.
10. Return the chicken pieces to the pan, toss together, and serve with crusty bread.

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