Chicken and Mushroom Fettucine
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Chicken and Mushroom Fettucine

About this recipe: This spicy pasta dish is not only delicious, but it's also easy to make. Marinated chicken and mushrooms are baked, then served with fresh fettucine and tomato wedges.

Nutmeg

Ingredients

Serves: 4 

  • 1 tablespoon dark brown soft sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground white pepper
  • 2 teaspoons dry mustard powder
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 4 skinless chicken breast fillets, each cut into 4 to 5 pieces
  • 30g butter, melted
  • 200g mushrooms, chopped
  • 3 tablespoons tomato ketchup
  • 2 tablespoons chutney
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 500g fresh fettuccine
  • 4 tomatoes, cut into wedges

Method

Prep:15min  ›  Cook:25min  ›  Extra time:1hr marinating  ›  Ready in:1hr40min 

  1. Combine the dark brown soft sugar, ginger, white pepper, mustard powder, salt and curry powder in a large freezer bag.
  2. Add the chicken to the bag, one piece at a time. Shake the bag to coat evenly and transfer to a baking dish. Marinate for 1 hour.
  3. Preheat oven to 200 C / Gas 6.
  4. Brush chicken with melted butter and bake in preheated oven for 15 minutes, turning once. Add mushrooms.
  5. In a small bowl, mix together the tomato ketchup, chutney, Worcestershire sauce and soy sauce. Pour over chicken and mushrooms.
  6. Bake, basting a couple of times for 10 minutes more.
  7. Meanwhile cook fettucine according to package instructions. Serve chicken over cooked fettucine and top with tomatoes.

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