Features: Dairyworks Parmesan Grated
300g dried fettuccine
1 Tbsp butter
250g portobello mushrooms, sliced
3 cloves garlic, crushed
300g smoked chicken breast, diced
1 red capsicum, finely diced
1 tsp chicken stock powder
200g lite cream cheese
1 cup Dairyworks Parmesan grated
Bring a large pot of salted water to the boil. Add fettuccine and cook for 10 minutes
(stirring occasionally), until al dente.
While pasta cooks, melt butter in a large frying pan on medium. Add mushrooms and
garlic and cook, stirring, for 2 minutes. Stir in chicken and capsicum and cook for 2
Scoop out half a cup of pasta water and dissolve chicken stock in it. Add to frying pan,
then stir in cream cheese until you have a smooth sauce. Stir in 3/4 cup Dairyworks
Parmesan and simmer for 2 minutes. Season to taste with plenty of cracked pepper.
Reserve half a cup of pasta water, then drain fettuccine and add to frying pan with a little
of the pasta water. Toss gently until ingredients are mixed in and sauce has coated the
pasta. Add more pasta water if needed.
Divide fettuccine between warmed serving bowls and top with remaining Dairyworks
Parsley or chives make a nice garnish, if you have some on hand.