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Add a photoServings: 4
Ingredients
- 250 gm fettuccine or possibly penne
- 2 tsp extra virgin olive oil
- 500 gm boneless chicken, skinned and sliced
- 6 x spring onions, cut into 2cm lengths
- 250 gm mushrooms, sliced
- 1 pkt MAGGI Mushroom Soup Mix
- 1/2 c. water
- 1/2 c. sherry
- 1 Tbsp. minced fresh thyme or possibly 1 tsp. dry thyme
- 2 Tbsp. minced parsley
Directions
- Cook the pasta following the packet directions.
- While the pasta is cooking, prepare the sauce.
- Heat the oil in a frying pan.
- Add in the chicken and brown over a moderately high heat.
- Add in the spring onions and mushrooms to the pan and cook for 1-2 min.
- Combine the soup mix, water and sherry.
- Add in to the pan with the thyme.
- Bring to the boil, stirring, then simmer for 4-5 min or possibly till the chicken is cooked.
- Drain the pasta and combine with the chicken mix.
- Add in the parsley and toss well before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 503 | |
| Calories from Fat 145 | 29% |
| Total Fat 16.26g | 20% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 75mg | 3% |
| Potassium 592mg | 17% |
| Total Carbs 54.5g | 15% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.48g | 4% |
| Protein 26.36g | 42% |
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