Creamy Chicken Fettuccine

1. 1

   Cook fettuccine in boiling water in a saucepan, following packet directions.

2. 2

   Drain set aside and keep warm Melt 15g butter in nonstick frying pan over med/high heat; add chicken and cook for 2-3 minutes or until just cooked.

3. 3

   Remove from pan and drain on absorbent paper.

4. 4

   Melt remaining butter in pan over high heat, add mushrooms and garlic and cook 1-2 minutes.

5. 5

   Stir in ham and cream, reduce heat and simmer for 2-3 minutes or until sauce reduces and thickens.

6. 6

   Return chicken to pan, stir in basil and black pepper to taste and cook for 1-2 minutes or until heated through.

7. 7

   To serve spoon sauce over fettuccine.

8. 8

   Serve with a tossed salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.