Creamy Chicken and Mushroom Fettucine
This recipe is the result of an idea I had when I attempted to make my mildly disasterous Salmon fettucine dish and discovered an easy way to make a low fat creamy sauce.
Ingredients
1 Medium brown onion diced
2 cloves of garlic (crushed or finely chopped)
1 tablespoon olive oil
2 Skinless Chicken Breasts (2cm cubes)
300gm Button Mushrooms
3 teaspoons Corn Flour
1 Tin Carnation (skim) Milk
250gm Fettucine
1/2 glass White Wine (optional)
1/4 Cup flat leaf parsley
Method
1. Fry garlic, onion and oil in a non stick frypan on medium heat until onion is translucent
2. Prepare pasta as per the packet instruction.
3. Add chicken to the frypan, once brown add mushrooms
4. Combine cornflour with 1/2 the Carnation Milk using a whisk or a fork in a separate bowl, add to frypan with remainder of milk and add the wine, stir well.
5. When pasta is cooked, drain and add to frypan with parsley, toss well to combine ensuring pasta is well coated with the sauce, then serve.
Variations
Try using a variety of different mushrooms for a more interesting flavour.
Top with parmesan cheese.
