Ingredients
- 1 teaspoon olive oil (extra virgin)
- 600 grams boneless skinless chicken breasts (2 fillets x 300 gram fillets specified)
- 1 brown onion, finely chopped
- 60 grams bacon rashers (chopped, 2 lean shortcut rashers specified - similar to Cananadian Bacon)
- 200 grams button mushrooms (thickly sliced)
- 2 garlic cloves, crushed
- 1 cup low-sodium chicken stock (chicken style stock, massel brand recommended which is a vegetable stock)
- 300 grams dried fettuccine pasta
- 1/3 cup light cream (light cream for cooking specified)
- 1 egg
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons finely grated parmesan cheese
How to Make
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Step 1: Heat oil in a large, deep frying pan over medium-high heat and cook chicken for 4 minutes each side or until cooked through and then tansfer to a plate and cover to keep warm.
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Step 2: Add onion and bacon to pan and cook, stirring, for 5 minutes or until golden and then add mushrooms and cook for 3 minutes or until tender and then add garlic and cook for 30 seconds or until fragrant.
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Step 3: Add stock and 21⁄2 cups water, cover and bring to the boil and add fettuccine, reducing heat to medium and simmer, uncovered and stirring occasionally, for 12 to 15 minutes or until pasta is tender and sauce has thickened and remove from heat.
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Step 4: Slice chicken.
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Step 5: Whisk cream and egg together in a bowl and add cream mixture and 3/4 of parsley to pan and season with salt and pepper and cook, tossing, over low heat for 1 minute or until well combined.
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Step 6: Top with chicken and sprinkle with parmesan and remaining parsley and serve.
We hope you enjoy this recipe!
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