Fast and easy pasta that’s as kind to your taste buds as it is to your wallet? Make this dish tonight!
Ingredients
- 450g fettuccine
- 1 tablespoon olive oil
- 650g chicken tenderloins, tendons removed
- 125g rindless bacon, diced
- 1 brown onion, diced
- 300g small cup mushrooms, sliced
- 420g can Heinz Condensed Cream of Chicken Soup
- 1/2 cup light thickened cream
- 1 tablespoon worcestershire sauce
- 1/2 cup fresh flat-leaf parsley, roughly chopped
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan.
- Step 2Heat 2 teaspoons of oil in a large, non-stick frying pan over medium-high heat. Add half the chicken. Cook for 4 minutes on each side or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken tenderloins diagonally into 3 pieces.
- Step 3Add bacon to frying pan. Cook for 2 minutes. Add onion and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are golden. Add soup, cream and worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. Serve.
- Low sugar
Nutrition
3394 kj
Energy
22g
Fat Total
8g
Saturated Fat
6g
Fibre
61g
Protein
134mg
Cholesterol
934.83mg
Sodium
5g
Carbs (sugar)
88g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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