Chicken Fettuccine

Ingredients

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• 8–10 fettuccine nests
• 500 g boneless chicken fillets, cut into strips
• 1 tbsp butter
• ½ medium onion, chopped
• 1 tsp crushed garlic
• 1 tsp green masala
• ¼ tsp black pepper
• ½ tsp Aromat
• ½ tsp dried oregano
• ½ tsp paprika
• 1 tsp chicken spice
• Salt, to taste after tasting
• 100 g cream-style sweetcorn
• 1 green pepper, cubed
• 250 g mushrooms, sliced
• 125 ml sour cream
• 125 ml fresh cream
• ¼ cup fresh coriander, chopped

Method

1. Preheat the oven to 180°C conventional or 160°C fan.
2. Cook the fettuccine nests in salted boiling water until al dente, then drain.
3. Melt the butter in a large pan and sauté the onion until softened. Add the garlic and cook briefly.
4. Add the chicken strips, green masala, black pepper, Aromat, oregano, paprika and chicken spice.
5. Cook the chicken for approximately 6–8 minutes, until fully cooked and ideally 74°C at the centre. Taste before adding any salt.
6. Stir in the cream-style sweetcorn and cook until excess liquid has evaporated.
7. Add the green pepper and mushrooms, and cook until just tender.
8. Stir in the sour cream, fresh cream and coriander.
9. Add the drained fettuccine and toss until evenly coated.
10. Transfer to a baking dish and bake for 25–30 minutes, until bubbling and heated through.