Creamy Mushroom Fettuccine | Video
The brilliant combination of fettuccine, mushrooms, chicken, cream, basil and parmesan takes this delicious pasta dinner from good to extra ordinary
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Ingredients
- 500 g fettuccine or your favorite pasta
- 1 tablespoon olive oil
- ½ cup chopped red onions
- 4 garlic cloves chopped
- 200 g boneless chicken thinly sliced (I used chicken breast)
- 200 g mushrooms sliced
- 1 ½ cups heavy cream thickened cream
- 2 5g chicken stock cubes crushed
- ½ cup parmesan cheese
- 2 tablespoon chopped basil
- 1 cup green peas
- Salt and pepper to taste
- Chopped basil leaves to garnish
Instructions
- Cook fettuccine in a large saucepan of salted boiling water following the packet directions until al dente. Drain. Set aside.
- Meanwhile, heat oil in a large frying pan or wok over medium-high heat. Add onions. Saute for 2-3 minutes or until soft and translucent. Add garlic. Saute for 1-2 minutes or until aromatic.
- Add chicken. Cook, stirring occasionally, for 5-6 minutes or until chicken is cooked through. Add mushrooms. Cook, stirring occasionally, for 2-3 minutes or until tender.
- Add cream and crushed stock cubes. Season with salt and pepper. Cook again, stirring occasionally, for another 4-5 minutes.
- Return pasta to the pan. Add cheese and basil. Toss until well combined. Add green peas. Toss until well combined. Cook until heated through.
- Garnish with more chopped basil and cheese if you like.
Video
Nutrition
Serving: 1g | Calories: 432kcal | Carbohydrates: 53g | Protein: 29g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 256mg | Fiber: 5g | Sugar: 6g