Creamy Chicken And Leek Fettuccine - cooking recipe

Ingredients
    14 oz fettuccine
    1 tbsp vegetable or olive oil
    1 None leek, pale section only, thinly sliced
    4 oz button mushrooms, sliced
    9 oz chopped cooked chicken
    1 can (12 oz) reduced fat evaporated milk
    1 bunch broccolini (about 7 oz), sliced diagonally
    1/2 cup freshly grated Parmesan cheese
    1 tbsp chopped flat leaf parsley
Preparation
    Cook the pasta in a large saucepan of boiling salted water according to the package directions. Drain, reserving 1 cup of the cooking liquid. Return pasta to the pan.
    Heat the oil in a medium saucepan on medium heat. Add the leeks and saute for 5 mins or until softened. Add the mushrooms and saute for 2-3 mins or until just softened. Add the chicken, evaporated milk and reserved cooking liquid. Bring to a boil. Reduce the heat to low. Add the broccolini and 1/2 the cheese; mix well. Cook and stir for 1-2 mins or until broccolini is just tender.
    Add the chicken mixture to the fettuccine; toss to combine. Sprinkle with the parsIey and serve with the remaining cheese.

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