Main ingredients

• 500 grams Barilla La Collezione Fettuccine pasta
• 3 PnP Skinless Chicken Breasts, bone in, skin removed
• 60 ml chicken stock
• 60 ml dry white wine
• 1 punnet button mushrooms, (250g), sliced
• 2 garlic cloves, crushed
• 80 ml cream
• 1 dash salt and milled pepper
• 2 tbsp Italian parsley, chopped

Method

1. Cook pasta in salted water until al dente.
2. Drain, rinse and set aside.
3. Poach chicken in stock until cooked through.
4. Remove from pot and reserve a little liquid.
5. Allow chicken to cool, then shred.
6. Heat reserved stock and wine together in a hot non-stick pan.
7. Add shredded chicken, mushrooms and garlic, and cook for about 3 – 5 minutes, or until slightly brown.
8. Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened.
9. Add cooked pasta to sauce and toss to combine.
10. Serve with a green salad.