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Creamy Chicken and Mushroom Fettuccine

Creamy Chicken and Mushroom Fettuccine

Serves 4

450g dried fettuccine pasta
1 Tablespoon olive oil
650g chicken tenderloins, tendons removed
125g rindless bacon, diced
1 brown onion, diced
300g small cup mushrooms, sliced
420g can Heinz Condensed Cream of Chicken Soup
1/2 cup light thickened cream
1 Tablespoon Worcestershire sauce
1/2 cup fresh flat-leaf parsley, roughly chopped

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan.
2. Heat 2 teaspoons of oil in a large, non-stick frying pan over medium-high heat. Add half the chicken. Cook for 4 minutes on each side or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken tenderloins diagonally into 3 pieces.
3. Add bacon to frying pan. Cook for 2 minutes. Add onion and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are golden. Add soup, cream and Worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. Serve.

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