Italian
Creamy chicken, walnut & mushroom pasta
27Min
Easy
For an extra crunch pan fry walnuts in a dry frying pan for two minutes before using.
250
g
fettuccine
1
tbsp
Oil
400
g
Chicken breast, sliced thinly
1
( 150 g )
Onion
1
tsp
Garlic Puree
100
g
( 2 cups )
Button mushrooms
0.5
cup
( 125 ml )
White Wine
0.5
cup
Thickened Cream
0.25
cup
( 60 ml )
Water
1
pkt
MAGGI Mushroom Soup
50
g
( 0.5 cup )
Walnuts
50
g
( 0.5 cup )
Parmesan cheese, finely grated
.
Nutrition Value
Energy
633.36 kcal
Protein
38.79 g
Carbohydrates
58.32 g
Sugars
5.22 g
Fats
24.4 g
Information per serving
Instruction
27 Minutes
Step 1
10 Min
Cook fettuccine following packet directions, drain and keep warm
Step 2
10 Min
Meanwhile, heat oil in a large frying pan. Add chicken, cook until browned. Add onion, garlic and mushrooms, cook for 1 minute. Add wine, simmer for further 1 minute.
Step 3
5 Min
Combine cream, water and MAGGI Mushroom Soup Mix. Add to pan, bring to the boil, stirring. Remove from heat and stir in walnut pieces, parsley and grated parmesan cheese.
Step 4
2 Min
Pour sauce over drained pasta, stir through and serve.
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