About this recipe:This pasta recipe is really quick to make. It uses no thickening agent, only double cream and is really tasty. Feel free to use any dried pasta you may have in your kitchen cupboards.
225g dried fettuccine
3 skinless, boneless chicken breast fillets, cut into chunks
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Method Prep:10min › Cook:15min › Ready in:25min
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to the packet instructions.
In a large frying pan, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add double cream and cook until thick, stirring constantly. Add Parmigiano Reggiano when at desired consistency. Serve over fettuccine.
Wife loved it, used a couple of roast breasts had in the fridge and reduced the mushrooms by 50% and replaced them with courgettes (I'm not a great fan of mushrooms), sauteed the courgettes with the mushrooms in garlic butter and added chicken. other than that all was as per. - 11 Aug 2016