Chicken & Vegetable Fettuccine - cooking recipe

Ingredients

400 g fettuccine pasta
1 tablespoon olive oil
1 zucchini, sliced
200 g button mushrooms, halved
2 spring onions, finely sliced
420 g cream of chicken soup
1/4 cup light cream
1/4 cup water
200 g cherry tomatoes, halved
1/2 cup fresh parsley, chopped
parmesan cheese, to serve

Preparation

Cook pasta in a large saucepan of boiling water, following the packet directions, until just tender (al dente).
Heat the oil, add the zucchini, mushrooms and spring onions.
Cook vegetables for 5 minutes, or until heated through.
Pour in soup, cream and 1/4 cup water.
Cook for 2 minutes, or until heated through.
Stir in the tomatoes and parsley.
Toss through cooked pasta and top with parmesan if desired.
Serve immediately.