Ingredients
- 400 grams dry fettuccine pasta
- 1 tablespoon olive oil
- 1 zucchini, sliced
- 200 grams button mushrooms (halved)
- 2 spring onions, finely sliced
- 420 grams cream of chicken soup
- 1/4 cup light cream
- 1/4 cup water
- 200 grams cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- Parmesan cheese, to serve
- Leftover cooked chicken pieces (optional)
How to Make
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Step 1: Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
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Step 2: Heat the oil, add the zucchini, mushrooms and spring onions in large pan.
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Step 3: Cook vegetables for 5 minutes, or until heated through.
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Step 4: Pour in soup, cream and 1/4 cup water.
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Step 5: Add cooked chicken pieces if using
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Step 6: Cook for 2 minutes, or until heated through.
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Step 7: Stir in the tomatoes and parsley.
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Step 8: Toss through cooked pasta and top with parmesan if desired.
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Step 9: Serve immediately.
We hope you enjoy this recipe!
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