DIRECTIONS

• 1. Boil fettuccine as per packet instructions.
• 2. Heat 3 tablespoon olive oil in a heavy based frying pan.
• 3. Add chicken strips and season with salt & freshly crushed black pepper.
• 4. Sauté gently over a medium heat turning frequently until the chicken is cooked through. Set aside.
• 5. In the meanwhile make the creamy Alfredo sauce.
• 6. Heat 2 tablespoon olive oil and butter in a saucepan.
• 7. Once the butter has melted, add the garlic and fry for about a minute until just softened.
• 8. Now add the mushrooms, chicken stock cube dissolved in 1 cup water.
• 9. Bring to a boil. Simmer gently over a medium heat until the liquid is reduced.
• 10. In a separate saucepan, add the cream and parmesan cheese and place over a gentle heat.
• 11. Stir frequently. Allow it to heat through, but do not boil.
• 12. Finally combine the chicken with the cream sauce, mushrooms and just enough of the reduced stock. Season to taste with salt & freshly crushed black pepper.
• 13. Serve with freshly cooked fettuccine and sprinkled with the chopped parsley or basil.