Found this recipe on Rock Recipes, after reading this pasta is his favourite dish at a downtown restaurant and he got the recipe from them, I must try it! This is a quick, tasty and bold pasta dish. It gives creamy pasta a twist with some wholegrain mustard!

Ingredients (adapted from Rock Recipes): Serve 4

  • 400 gram fettuccine, cooked
  • 250g skinless chicken breasts, cut into stripes
  • 1 cup button up mushrooms, sliced
  • 3 tablespoons olive oil
  • 4 cloves minced garlic
  • Salt and pepper to season

Season chicken with salt and pepper. Heat olive oil in a large frying pan over medium low heat. Add chicken and garlic to fry until chicken is completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

  • 120ml white wine

Simmer until volume is reduced by half. Then add:

  • 2 cups thicken cream
  • 3 tbsp wholegrain mustard
  • Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Add in mushrooms and simmer for an additional 2 minutes. Return Chicken to the sauce, Serve over cooked pasta.

NOTES:

  1. In the original recipe, 1/2 cup of toasted slivered almonds is used to garnish the dish. I was making a quick lunch and I didn’t have almonds on hand, that’s why I didn’t put any on~
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