Recipes+
Ingredients
Method
1.Cook pasta in a large saucepan of boiling salted water for 8-10 minutes or until tender. Drain, reserving 1 cup cooking liquid. Return pasta to pan.
2.Heat oil in a medium saucepan over moderate heat. Add leek; cook and stir for 5 minutes or until soft. Add mushroom; cook and stir for 2-3 minutes or until just soft. Add chicken, evaporated milk and reserved cooking liquid; bring to the boil. Reduce heat to low. Add broccolini and half the parmesan; stir to combine. Cook and stir 1-2 minutes or until broccolini is just tender.
3.Add chicken mixture to fettuccine; toss to combine. Serve fettuccine sprinkled with parsIey and remaining parmesan.
For an extra creamy sauce, use 300ml thickened cream instead of evaporated milk. Vegetarian: Replace chicken with an extra 100g sliced button mushrooms. Add 400g can drained chopped artichokes. You’ll need half a large barbecued chicken.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
BONUS Elizabeth Arden gift
Subscribe & receive a powder blush from Elizabeth Arden
