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Creamy Mushroom & Chicken Fettuccine.

400g chicken tenderlions, cut to even strips
1 leek, sliced
100g mushrooms, sliced
500g jar HEINZ [SERIOUSLY] GOODâ„¢ Creamy Mushroom Simmer Sauce
1 tsp chopped fresh thyme (or 1/2 tsp dried)
200g dried fettuccine pasta
Handful fresh parsley leaves, chopped
Grated Parmesan cheese to garnish


1 Heat a dash of oil in a pan. Add chicken and brown over a high heat. Remove chicken from pan and set aside. Reduce pan heat. Add leek and cook until it softens. Add sliced mushrooms and cook a further 2 minutes. Return chicken to the pan. Pour over HEINZ [SERIOUSLY] GOODâ„¢ Creamy Mushroom Simmer Sauce and add thyme. Stir. Continue cooking for a further 10-15 minutes, until chicken is cooked. Season with freshly ground black pepper.

2 While chicken is cooking, cook fettuccine according to packet instructions. Drain.

3 Serve the chicken and mushroom sauce over fettuccine. Garnish with chopped fresh parsley and a little grated Parmesan if wished.
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