Creamy chicken and mushroom fettucine

A classic dish that never goes out of fashion!

Serves: 5

Ingredients

• 500g fettuccine
• 30g butter
• 250g chicken breasts, thinly sliced into strips
• 200g bacon, sliced
• 30ml olive oil
• 20g (7cloves)  garlic cloves -  peeled, crushed and chopped
• 200g fresh mushrooms, sliced
• 500ml Millac gold
• 5ml dried Oregano
• 4-5 fresh rosemary leaves
• salt and white pepper to taste
• 4-5 small sprigs of rosemary

Method      

• Cook the fettucine in plenty of boiling salted water for 15-17 minutes or until al dente. Drain when cooked
• In a suitable pan, heat the butter, add the chicken and bacon and fry until lightly coloured
• Add the olive oil, garlic and mushrooms and continue cooking for 3-4 minutes
• Pour in the Millac Gold and bring to the boil, add the herbs and seasoning and cook for 2-3 minutes
• Blend the cooked fettucine with the chicken and mushroom sauce
• To serve, portion into bowls, sprinkle with shaved or grated parmesan cheese and garnish with a sprig of rosemary

Note:

When adding the Millac Gold to the oil, garlic and mushroom, ensure that is not too cold. This will ensure it does not separate.