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How to make One pot creamy chicken and mushroom carbonara

Yield = 4
Prep time: 0:15
Cook time: 0:35
Total time: 0:50

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 (300g) small chicken breast fillets
  • 1 brown onion, finely chopped
  • 2 lean shortcut bacon rashers, chopped
  • 200g button mushrooms, thickly sliced
  • 2 garlic cloves, crushed
  • 1 cup Massel Salt Reduced Chicken Style Liquid Stock
  • 300g dried fettuccine pasta
  • 1/3 cup Bulla Cooking Cream
  • 1 egg
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons finely grated parmesan

Method

  • Step 1 Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
  • Step 2 Add onion and bacon to pan. Cook, stirring, for 5 minutes or until golden. Add mushroom. Cook for 3 minutes or until tender. Add garlic. Cook for 30 seconds or until fragrant. Add stock and 21⁄2 cups water. Cover. Bring to the boil. Add fettuccine. Reduce heat to medium. Simmer, uncovered and stirring occasionally, for 12 to 15 minutes or until pasta is tender and sauce has thickened. Remove from heat.
  • Step 3 Slice chicken. Whisk cream and egg together in a bowl. Add cream mixture and 3/4 of parsley to pan. Season with salt and pepper. Cook, tossing, over low heat for 1 minute or until well combined. Top with chicken. Sprinkle with parmesan and remaining parsley. Serve.