Creamy Chicken & Mushroom Fettucine

Creamy Chicken & Mushroom Fettucine

Ready in 35 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 21, 2018.



  • 300g chicken thighs
  • 1 pack chicken spice mix
  • 1 tsp mustard
  • ½ pack fettuccine pasta
  • 1 pack sliced mushrooms
  • 125g sour cream
  • Zest of ¼ lemon
  • Juice of ½ lemon


  • 1 tomato
  • ½ bag baby spinach

Have Handy

  • oil
  • vinegar
  • salt
  • pepper


  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.

Nutritional Information

Energy 2341 kj
560 kcal
Protein 35.8g
Carbohydrate 58.7g
Fat 26.7g