Chicken and Mushroom Fettucine


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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.


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

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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