Fettuccine With Chicken And Mushroom Ragu

1. 1

   Toss chicken in flour to coat, shaking off any excess. Heat half the oil in a large, heavy-based saucepan on high. Cook chicken for 5 mins, until browned. Remove chicken from pan.

2. 2

   Heat remaining oil in same pan on medium and cook onions, garlic and mushrooms for 5-7 mins, until softened.

3. 3

   Return chicken to pan and add stock and thyme. Bring to boil. Reduce heat to low, cover and simmer gently for 30 mins, until chicken is tender.

4. 4

   Meanwhile, cook fettuccine according to package instructions. Drain.

5. 5

   Remove chicken with a slotted spoon and shred coarsely. Return chicken meat to pan. Toss with fettuccine and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.