Broncavado
Average User Rating:
Consumer Submitted Recipe
Submitted By: tbramwell
Serves:
4
Prep Time:
15 mins
Cook Time:
30 mins
1 1/2 tbs olive oil
500g (about 2 single) chicken breast fillets
Salt & freshly ground pepper
400g flat mushrooms, sliced
2 garlic cloves, crushed
1 cup (250ml) chicken stock
1 cup (250ml) pouring cream
1 tbs wholegrain mustard
350g fettuccine
2 avocados, sliced
2 tbs fresh dill sprigs
Mixed salad, to serve
- Heat 2 tsp of the oil in a large non-stick frying pan over medium heat.
- Season chicken with salt and pepper.
- Add to pan and cook for 4 minutes each side or until cooked.
- Transfer to a plate.
- Heat remaining oil in the pan over high heat.
- Add mushrooms and garlic.
- Cook, stirring often, for 5-6 minutes or until tender.
- Stir in stock, cream and mustard. Bring to the boil.
- Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
- Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente.
- Drain well and return to the pan.
- Slice chicken across the grain.
- Add the chicken and sauce to the pasta. Toss until well combined.
- Carefully toss in the avocado and dill, and season with salt and pepper.
- Serve with salad.
Broncos
Bulldogs
Cowboys
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Eels
Knights
Panthers
Rabbitohs
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Roosters
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