This flavoursome chicken, leek and mushroom fettuccine is a great light lunch or dinner with a fresh green salad and crusty bread.
chicken, leek and mushroom fettuccine
- 500g dried fettuccine
- 1 kg chicken breast, diced into bite sized chunks
- 500g mushrooms, thickly sliced
- 1 leek, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups baby spinach leaves
- sea salt and freshly ground black pepper
- 1 tablespoon Parmesan cheese, grated
Following the manufacturers instructions cook fettuccine until nearly al-dente (cooked but still firm). Drain and reserve half a cup of the pasta cooking water to be used later. In a large heavy based pan, heat the butter and oil and fry the mushrooms until they turn golden brown the add the leeks and continue to cook until they soften. Add the chicken to the brown and then half of the pasta cooking water reserved earlier. Cover and cook for around 15 minutes or until the chicken is cooked through. Add the drained pasta and spinach to the chicken, leeks and mushrooms, season well with salt and pepper and pour the remaining pasta cooking water over the top. Mix through well with tongs, ensuring the chicken is evenly distributed throughout the pasta. Cover and cook for a further 5 minutes or until the spinach wilts. Serve with a fresh green salad. Serves 6.