Creamy Chicken and Leek Fettuccine

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1.1 lb

Tyson® Chicken Breasts , sliced

1

Leek , thinly sliced

1.1 lb

Fettuccine

1 1/2 cups

Cream

or 375ml Can of Evaporated Milk

1 bunch

Broccolini

or Broccoli

1/4 cup

Fresh Parsley , chopped

1/2 cup

Parmesan Cheese , freshly grated

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

HIDE IMAGES

Step 1

Cook Fettuccine (1.1 lb) as per packet instructions. Set aside one cup of pasta water for later. Drain the pasta and set aside while working on the rest of the meal.

Step 2

Over medium heat, add a little bit of olive oil to a large frying pan. Add in Tyson® Chicken Breasts (1.1 lb) , cut into chunks. Cook until brown and cooked all the way through. Set aside.

Step 3

Add in Leek (1) , only using the pale section towards the bottom. Cook for about 5 minutes, or until the leek is softened.

Step 4

Return the chicken to the pan. Add in Cream (1 1/2 cups) and the pasta water that had been set aside. Season with Salt (to taste) and Ground Black Pepper (to taste) . Gently stir and bring to a boil.

Step 5

Once boiling, reduce the temperature to low. Add in Parmesan Cheese (1/2 cup) and Broccolini (1 bunch) . Gently stir for a few minutes until broccolini is tender.

Step 6

Stir the chicken mixture through the pasta. Plate and sprinkle with extra parmesan and Fresh Parsley (1/4 cup) .