

Italian-style chicken with fettucine
Ingredients
- 300g high-fibre fettucine
- 4 x 125g skinless chicken breast fillets, thinly sliced 3 fresh rosemary sprigs,
- leaves picked, finely chopped
- 1 brown onion, finely chopped
- 3 garlic clove, thinly sliced
- 4 short-cut bacon rashers, fat trimmed, roughly chopped
- 200g Swiss brown mushrooms, cut into quarters
- 2 cups reduced-salt chicken stock
- 500g punnet baby truss tomatoes, cut in half
- 200g baby spinach leaves
- 2 tablespoons shaved parmesan, to serve
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Instructions
1 Cook pasta according to packet instructions. Drain well. Set aside.
2 Heat 1 tablespoon olive oil in a large, deep non-stick frying pan over high heat. Working in batches, add chicken and cook for 1–2 minutes or until browned. Transfer to a plate.
3 Add rosemary, onion, garlic, bacon and mushroom to pan and cook, stirring, for 5 minutes, or until softened. Return chicken to pan. Add stock and bring to a simmer. Reduce heat to medium-low and cook for 3–4 minutes or until chicken is warmed through. Add tomatoes and cook for 2 minutes or until just softened and sauce in pan has reduced. Add baby spinach and cook for 1 minute or until just wilted.
4 Return pasta to pan, tossing to combine with chicken and veg. Divide among four serving bowls and serve sprinkled with shaved parmesan.
HFG tip
Reserve a little of the pasta cooking water when you drain in step one, then add with mushrooms in step three to help with the cooking process.
Nutrition Info (per serve)
-
Calories 565cal
-
Kilojoules 2362kJ
-
Protein 49.3g
-
Total fat 12.8g
-
–Saturated fat 3.5g
-
Carbohydrates 56.1g
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–Sugars 8.3g
-
Dietary fibre 10.2g
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Sodium 590mg
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Calcium 108mg
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Iron 3.4mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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