Creamy Chicken Pasta Recipe


  • 375g fettuccine pasta, cooked
  • ‘1 1/2 tablespoons olive oil
  • 2 chicken breast fillet, strips
  • 1/2 white onion, chopped
  • 150g button mushrooms, sliced
  • 3 garlic gloves, crushed
  • 1 tablespoon dried thyme
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup dry white wine
  • 300ml bechamel sauce (white sauce)
  • Parmesan Cheeses

Cooking Instructions:

  1. Heat 2 tabelspoons oil in a large, deep frying pan over medium-high heat. Add chicken strips and cook.
  2. Add onion. Cook, stirring for 2 minutes or until softened. Add mushrooms. Cook for 3 to 4 minutes or until just tender. Add garlic, thyme and lemon zest. Cook for 30 seconds or until fragrant. Cook, stirring, for 1 minute or ubtil coated. Add wine. Bring to boil, stirring. Reduce heat to low. Add bechamel sauce. Stir to combine. Simmer fro 2 to 3minutes or until heated through.
  3.  Add pasta and chicken to mushroom mixture. Season with salt and pepper. Cook, stirring, for 1 to 2 minutes or until heated through. Spoon into bowls. Top with grated parmesan and extra thyme. Serve.
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