Saadiyah's Baked Chicken Fettuccine
| Serves: | 6 |
| Cooking Time: | 35 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 T salted butter
- 2 T Mediterranean Extra Virgin Olive Oil
- 1 onion, finely chopped
- 1 green chilli, slit
- 4 cloves fresh garlic, finely chopped
- 500 g chicken fillets, cubed and rinsed
- 1 T roast chicken seasoning
- salt and white pepper, to taste
- 1/4 t oregano
- 250 g mushrooms, roughly chopped
- 250 ml Whipping cream
- 1 tin cream style sweetcorn
- 350 g Fresh Fettuccine Pasta
- 1 cup Mozzarella Cheese, grated
- 1 cup White Gouda Cheese, grated
- 1/4 cup Pecorino Romano Cheese, grated
- 1-2 Heat & Eat Mini Garlic Butter Baguettes toasted and crushed
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Cooking Instructions
- In a pot, sauté the onion in the butter and olive oil until translucent. Add the garlic and green chilli and allow to braise for a further minute.
- Add the chicken, chicken seasoning, oregano, salt and pepper and mix until the chicken is well coated. Allow the chicken to cook until the water has almost cooked out.
- Add the mushrooms and allow to cook for a further 3 minutes.
- Add the cream and sweetcorn and stir through, allowing the sauce to simmer for a few minutes.
- Stir in the fettuccine then transfer to an ovenproof dish.
- Top with the cheeses and finally the garlic butter baguettes.
- In an oven pre-heated to 180° C, bake until the cheese melts.
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