Alive and Cooking

Chicken Fettuccine

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1 chicken breast
2 tsp French mustard
½ cup chopped parsley
½ cup chopped basil
Splash of white wine
300ml thickened cream
200g fettucine (pre cooked)
Salt & pepper
Extra light olive oil


1. Finely slice the chicken breast, smear with the French mustard and season with salt and pepper. Splash oil in a pan, bring up to heat. Quickly seal the chicken and remove from the pan.

2. De glaze the pan with the wine until it boils, then pour in the cream, add the parsley and the sealed chicken. Add the pre cooked pasta and simmer for approx 5 minutes with a lid on.

3. Serve with finely chopped basil.

Chicken Fettuccine