Preparation Time: 30 min
Cooking Time: 1 hr(s)
Number of servings: 6

 

Ingredients
40 g butter
1 kg chicken breast, sliced
400 g mushrooms, diced chunky
1 teaspoon garlic, crushed
2 cups milk
2 tablespoons flour
1 cup cheese, grated
150 ml thick cream
100 g spinach, baby
40 g fettucine

 

Cooking method
1- Prepare a large pot with water and place over a high heat to boil ready for your pasta.
2- In your frypan: add the butter, onion, garlic and mushroom on a medium heat. Allow this to sauté

for about 10 minutes depending on how cooked you prefer your mushrooms.
3. Add chicken tenderloins or pieces, leaving until just cooked.
4. Around now your water should be boiling and you can add the pasta to the water.
5. Move the chicken, onion and mushrooms to one side of the pan, and add flour to the butter already in

the

pan (you may need to add some additional butter), mixing flour with butter until it bubbles.
6. Turn off heat and slowly add milk, stirring with the back of a spoon to combine flour and milk.
7. Return to a low heat, stirring while sauce thickens.Add cheese and mix through, then add the cream

and

mix through.
8. Add baby spinach leaves, and leave on a low heat for about 5 minutes to allow leaves to wilt, stirring occasionally.
9. Test pasta to ensure it is cooked "firm but soft" and drain.
10. Serve your chicken and sauce over pasta.