LIFESTYLE NEWS - This creamy chicken and mushroom Fettuccine Alfredo comes together quickly, making it perfect for a busy weeknight. Recipe compliments of Rediscover Dairy.
Nutritional tip: To add to your vitamin D intake; slice your mushrooms and place them in the midday sun for just 15 minutes or longer. This will increase the vitamin D intake.
Ingredients
- 30 ml olive oil
- 250 g button mushrooms sliced
- 2 cloves garlic minced
- 500 g chicken fillets, about 4
- salt and freshly ground black pepper
- 300 g fettuccine
- 80 g butter
- 80 g finely grated parmesan
- Small handful fresh parsley, chopped
- 125 ml double cream plain yoghurt
Method
Heat one tablespoon of olive oil in a frying pan. Add the mushrooms and sauté for 10 minutes to soften. Add the garlic and cook for another minute. Transfer to a plate and set aside.
Season the chicken with salt and pepper. Add the remaining oil to the same pan and cook the chicken over a medium heat until cooked through. Transfer to a plate and set aside.
Cook the fettuccine in salted water until al dente. Drain but reserve one cup of the cooking water.
Cut the chicken into bite-sized pieces. Melt the butter in the frying pan over a low heat. Add the parmesan gradually while stirring. Add 60 ml (¼ cup) of the pasta water and mix in. Stir in the yoghurt. Add the fettuccine and toss together. Mix in the chicken and mushrooms. Add another 60 ml (¼ cup) of the pasta water, season to taste and mix together.
Dish the fettuccine onto warmed plates, garnish with parsley and serve immediately.
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