500 grams fettuccine
3 medium chicken breasts
60 ml chicken stock
60 ml white vinegar
1 punnet button mushroom, sliced
2 cloves garlic, crushed
80 ml cream
1 pinch salt and milled pepper
2 tbsp Italian parsley
- Preparazione → 20 min
- Cottura → 15 min
- Difficoltà → Facile
1 Cook pasta in salted water until al dente.
2 Drain, rinse and set aside.
3 Poach chicken in stock until cooked through.
4 Remove from pot and reserve a little liquid.
5 Allow chicken to cool, then shred.
6 Heat reserved stock and wine together in a hot non-stick pan.
7 Add shredded chicken, mushrooms and garlic, and cook for about 3 - 5 minutes, or until slightly brown.
8 Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened.
9 Add cooked pasta to sauce and toss to combine.
Serve with a green salad.