Difficulty:
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Fettuccine
San Remo Reg No35 Elbows 500g
San Remo Pasta Sauce Tomato and Basil 500g
San Remo Reg Penne Wholemeal 500g
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Fettuccine
| Substitute Shape: | Fresh Pappardelle, Traditional Egg Fettuccine, Fettuccine Egg Noodle, Fettuccine, Spinach Fettuccine |
Ingredients
San Remo Reg No12 Fettuccine 500g
Salt and pepper, to taste
1 small (about 3 ½ cups) roast chicken, shredded
2 tbsp jar pesto
2 tsp olive oil
6 button mushrooms, chopped
375ml can light evaporated milk or light cream
2 leeks, sliced
2 tsp cornflour
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San Remo Reg No35 Elbows 500g
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Method
- Cook pasta according to packet directions, then drain.
- Heat a small pan and fry the leeks and mushrooms in olive oil for 3 minutes.
- Combine the pesto, evaporated milk and cornflour, then stir these into the pan. Reduce the heat immediately, then add the chicken.
- Toss through the hot drained pasta and serve.
- Add salt and pepper to taste.
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