Chicken, Mushroom & Avocado Fettuccine

Ingredients:

1 ½ tbsp olive oil
500g chicken breast fillets
Salt and pepper
400g flat mushrooms sliced
2 garlic cloves, crushed
1 cup chicken stock
1 cup pouring cream
1 tbsp wholegrain mustard
350g fettuccine
2 avocadoes sliced
2 tbsp fresh dill sprigs
Pasta

Method:

Heat 2 tsp of oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper, and then add to pan and cook for 4 minutes each side or until cooked and transfer to a plate. Heat remaining oil in the pan over high heat and add mushroom and garlic. Cook, stirring often for 5-6 minutes or until tender, then stir in stock, cream and mushrooms. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.

Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions. Drain well and return to the pan. Slice chicken across the grain and then add to pasta along with sauce. Toss until well combined. Finish by carefully tossing in the avocado and dill, seasoning with salt and pepper. Serve with a salad.

Serves 4