Easy Fettuccine

An easy, delicious recipe for pasta lovers everywhere

2 min read

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  • 300 g fettuccine (buy the best pasta you can afford)
  • 1 Tbsp oil
  • 400 g skinless chicken fillet, thinly sliced
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 cups mushrooms, sliced (button or shiitake)
  • 1/2 cup white wine
  • 150 ml cream
  • 1/4 cup water
  • 1 packet Mushroom Soup Mix
  • 1/2 cup walnut pieces, toasted
  • 3/4 cup chopped fresh parsley
  • 1/2 cup grated parmesan cheese
  • freshly ground black pepper
  • chopped spring onions to garnish

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  1. Cook your fettuccine following packet directions.
  2. Meanwhile, heat oil in a large frying pan. Add chicken, cook until browned. Add onion, garlic and mushrooms, cook for 1 minute.
  3. Add wine, simmer for 1 further minute.
  4. Combine cream, water and soup mix. Add to pan, bring to the boil, stirring.
  5. Remove from heat and stir in walnut pieces, parsley and grated parmesan cheese. Season with black pepper.
  6. To serve, pour sauce over drained pasta and gently toss together. Serve immediately topped with sliced spring onions, a green salad and a glass of chilled Riesling (just a suggestion).

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