Chicken Fettuccine

MACROS: 403 Kcal, C 38g, F 12g, P 34g

Serves 4

Prep: 10Min

Cook: 15-20Min


225g Fettucine (or Tagliatelle)

170g Chicken Breast (Fat trimmed, Chopped into bite size chunks)

2 tbsp extra virgin olive oil

3 garlic cloves crushed

100g Shitake Mushrooms, Stemmed & Sliced

2 tbsp Lemon Juice

2 tsp Lemon Zest

Salt & pepper to taste

½ cup Grated Parmesan Cheese

½ cup fresh basil chopped


1. Cook Pasta according to package instructions. When you drain the pasta save ½ cup of the pasta water !

2. Meanwhile, Heat the oil in a large non-stick pan (wok) over a medium heat. Add the sliced chicken and cook

for 3-4mins.

3. Add the garlic & Mushrooms, Cook stirring occasionally for 4-5mins or until mushrooms are tender

4. Stir in the lemon juice, Lemon Zest, Season with salt & pepper and remove from the heat

5. Add Pasta, ½ cup water, Parmesan & basil, Toss then pop back on the heat to ensure all is warmed through

before serving.

Angi Pilika