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Creamy Chicken Fettuccine
This go to for a quick, easy and delicious fresh pasta meal is definitely a winner.
500g Pasta Vera Fresh Fettuccine
3 tablespoons Pasta Vera Basil Pesto
500g Boneless and skinless chicken thighs
1 cup Sliced button mushrooms
Salt & pepper
1 tablespoon Olive oil
2 Garlic cloves crushed
250g Cream cheese
1½ cups Milk
Grated parmesan cheese for garnish
Cut chicken into bite-size portions.
Season lightly with salt and pepper.
Heat oil in a large frying pan, cook the chicken until golden brown and cooked through, 3-4 min per side, remove, cover, and keep warm.
Cook the mushrooms & garlic in the pan for 2 min over medium heat, once tender turn the heat down to low.
Add Pasta Vera Basil Pesto and cream cheese then slowly add milk constantly stirring.
Bring a large pot full of salted water to a boil.
Add Pasta Vera Fresh Fettuccine & cook for 3-4 min until al dente.
Drain the water off.
Divide the pasta among warmed serving plates or bowls and cover it with the creamy chicken sauce.
Garnish with a generous dashing of grated parmesan.
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