500 grams Barilla La Collezione Fettuccine pasta
3 PnP Skinless Chicken Breasts, bone in, skin removed
60 ml chicken stock
60 ml dry white wine
1 punnet button mushrooms, (250g), sliced
2 garlic cloves, crushed
80 ml cream
1 dash salt and milled pepper
2 tbsp Italian parsley, chopped
Cook pasta in salted water until al dente.
Drain, rinse and set aside.
Poach chicken in stock until cooked through.
Remove from pot and reserve a little liquid.
Allow chicken to cool, then shred.
Heat reserved stock and wine together in a hot non-stick pan.
Add shredded chicken, mushrooms and garlic, and cook for about 3 - 5 minutes, or until slightly brown.
Add cream, seasoning and parsley and cook for a further 2 minutes, or until sauce has thickened.
Add cooked pasta to sauce and toss to combine.
Serve with a green salad.