Chicken and Mushroom Fettuccine with Spinach Salad

Steps

1. a full kettle to the boil.
2. Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry with paper towels and season with salt and pepper. Stir-fry for about 4 minutes, until golden but not cooked through.
3. Add mushrooms to pan with chicken and cook for 3–4 minutes, until mushrooms are tender and chicken is cooked through. Season with salt and pepper. Turn heat to low-medium and stir in mushroom sauce and stock. Bring to a simmer and cook for 2–3 minutes, until heated through.
4. Remove pan from heat and fold through sour cream and first measure of Parmesan cheese. While chicken cooks, add boiling water and a pinch of salt to a medium pot on high heat and bring to the boil with the lid on.
5. Shake pasta to separate strands, add to pot of boiling water and cook for 3 minutes. Add peas to pot with pasta and cook a further 2 minutes, until pasta is tender and peas are bright green and tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
6. Add cooked pasta and peas to pan with chicken and mushroom sauce and toss to combine. Season to taste with salt and pepper. Toss all salad ingredients together in a medium bowl.
7. divide chicken and mushroom fettuccine between plates and serve spinach salad on the side. Sprinkle over second measure of Parmesan cheese.