Chicken Fettuccine
Recipe by James Reeson from Alive and Cooking
Ingredients
- 1 chicken breast
- 2 tsp French mustard
- ½ cup chopped parsley
- ½ cup chopped basil
- Splash of white wine
- 300ml thickened cream
- 200g fettucine (pre cooked)
- Salt & pepper
- Extra light olive oil
Method
- Finely slice the chicken breast, smear with the French mustard and season with salt and pepper. Splash oil in a pan, bring up to heat. Quickly seal the chicken and remove from the pan.
- De glaze the pan with the wine until it boils, then pour in the cream, add the parsley and the sealed chicken. Add the pre cooked pasta and simmer for approx 5 minutes with a lid on.
- Serve with finely chopped basil.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
