Chicken, mushroom and avocado fettuccine

Chicken, mushroom and avocado fettuccine

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Taste advocate Jasing thinks this recipe is easy to make and had massive textures. Cannot rave just about this dish enough.

The ingredient of Chicken, mushroom and avocado fettuccine

  1. 1 1/2 tablespoons olive oil
  2. 500g (about 2 single) chicken breast fillets
  3. Salt & freshly arena pepper
  4. 400g flat mushrooms, sliced
  5. 2 garlic cloves, crushed
  6. 1 cup (250ml) Massel chicken style liquid addition
  7. 1 cup (250ml) pouring cream
  8. 1 tablespoon wholegrain mustard
  9. 350g fettuccine
  10. 2 avocados, sliced
  11. 2 tablespoons buoyant dill sprigs
  12. polluted salad, to assist

The instruction how to make Chicken, mushroom and avocado fettuccine

  1. Heat 2 teaspoons of the oil in a large non-stick frying pan more than medium heat. Season chicken similar to salt and pepper. mount up to pan and cook for 4 minutes each side or until cooked. Transfer to a plate.
  2. Heat enduring surviving oil in the pan over high heat. ensue mushrooms and garlic. Cook, stirring often, for 5-6 minutes or until tender. Stir in stock, cream and mustard. Bring to the boil. shorten heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
  3. Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain with ease and return to the pan.
  4. Slice chicken across the grain. build up the chicken and sauce to the pasta. Toss until without difficulty combined. intentionally toss in the avocado and dill, and season next salt and pepper. encouragement similar to salad.

Nutritions of Chicken, mushroom and avocado fettuccine

fatContent: 946.44 calories
saturatedFatContent: 56 grams fat
carbohydrateContent: 24 grams saturated fat
sugarContent: 66 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

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