Creamy Fettuccine With Chicken And Sage - cooking recipe

Ingredients

13 oz fettuccine
1 tbsp oil
1/2 cup fresh breadcrumbs
2 tbsp chopped sage, plus additional, to serve
1 tbsp cornstarch
1 1/2 cups light cream
3/4 cup reduced sodium chicken stock
2 1/2 cups shredded roast chicken
1 None lemon, peel julienned
1 None egg, lightly beaten
None None Salad greens, to serve

Preparation

Cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to pan.
Meanwhile, heat oil in a small skillet on medium heat. Add breadcrumbs and sage and cook for 3-4 mins, until breadcrumbs are golden brown and sage is crisp.
Place cornstarch and 1/4 cup of the cream in a medium saucepan and whisk until smooth. Stir in remaining cream and stock. Cook on high heat, stirring, for 3-4 mins, until mixture bubbles and thickens. Remove from heat. Stir in chicken, lemon peel and egg. Season well.
Add to pasta with breadcrumb mixture and gently toss to combine. Divide pasta between serving bowls and sprinkle with additional sage leaves. Serve with salad.