Chicken, mushroom and avocado fettuccine

Taste member Jasing thinks this recipe is easy to make and had terrific textures. Cannot rave about this dish enough.

Recipe «Chicken, mushroom and avocado fettuccine» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp olive oil, 500g chicken breast fillets, Salt & freshly ground pepper, 400g flat mushrooms, sliced, 2 garlic cloves, crushed , 1 cup Massel chicken style liquid stock, 1 cup pouring cream, 1 tbsp wholegrain mustard , 350g fettuccine, 2 avocados, sliced, 2 tbsp fresh dill sprigs, Mixed salad, to serve.

Ingredients:

• 1 1/2 tbsp olive oil 
• 500g chicken breast fillets 
• Salt & freshly ground pepper 
• 400g flat mushrooms, sliced 
• 2 garlic cloves, crushed 
• 1 cup Massel chicken style liquid stock 
• 1 cup pouring cream 
• 1 tbsp wholegrain mustard 
• 350g fettuccine 
• 2 avocados, sliced 
• 2 tbsp fresh dill sprigs 
• Mixed salad, to serve 

Instructions

1. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan and cook for 4 minutes each side or until cooked. Transfer to a plate.
2. Heat remaining oil in the pan over high heat. Add mushrooms and garlic. Cook, stirring often, for 5-6 minutes or until tender. Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
3. Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain well and return to the pan.
4. Slice chicken across the grain. Add the chicken and sauce to the pasta. Toss until well combined. Carefully toss in the avocado and dill, and season with salt and pepper. Serve with salad.