Creamy Chicken & Mushroom Fettucine

Steps

1. Prep chicken Bring a large pot of salted water to the boil. Pat chicken dry and dice 2cm. Toss with chicken spice mix, mustard, ½ tsp salt and a drizzle of oil.
2. Make salad Dice tomato 2cm and add to a bowl along with spinach. Toss with a drizzle of oil and vinegar just before serving.
3. Cook pasta Add pasta to pot of boiling water and cook for about 12 minutes, until tender. Reserve 1 cup of pasta water, drain and return to pot with a drizzle of oil to prevent sticking.
4. Cook sauce Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 4 minutes until browned.
5. Add mushrooms and cook for about 3 minutes. Add sour cream, lemon zest and ½ cup reserved pasta water and simmer for about 4 minutes until sauce has thickened and chicken is cooked through. Add to pot of cooked, drained pasta along with lemon juice and toss to combine. Add a little more reserved pasta water, until sauce had reached your desired consistency. Season.
6. Serve creamy fettuccine with salad on the side.