Ingredients

  • 400 g dried fettuccine or tagliatelle pasta
  • 45 ml (3 T) olive oil
  • 500 g chicken breast fillets, sliced and chopped
  • 15 ml (1 T) butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 250 g button mushrooms, thickly sliced
  • 1 x 410 g can Rhodes Garden Peas, drained
  • 250 ml (1 C) cream
  • 65 ml (¼ C) finely chopped flat leaf parsley
  • salt and freshly ground black pepper
  • to serve: grated parmesan cheese

Method

  1. Cook the pasta according to instructions on the pack, then drain and set aside, keeping warm.
  2. In a large frying pan, heat the olive oil and fry the chicken pieces in batches until light golden and almost cooked through.
  3. Remove the chicken from the pan and set aside.
  4. Add the butter to the same pan.
  5. Add the onion and fry until the onions begin to soften.
  6. Add the garlic and fry for a few minutes more.
  7. Add the sliced mushrooms, and fry until softened.
  8. Add the Rhodes Garden Peas.
  9. Pour in the cream and bring the sauce to the boil.
  10. Add the chicken back to the pan and heat through until the chicken is fully cooked.
  11. Add the parsley and season the sauce to taste.
  12. Pour the sauce over pasta and toss well to mix.
  13. Serve hot sprinkled with grated parmesan cheese.

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