Serves
4
Prep Time
5 minutes
Cooking Time
15 minutes
Ingredients
- 400g fettuccine pasta
- 1 tablespoon oil
- 450g chicken breast fillets, sliced
- 200g button mushrooms, sliced
- 490g jar Leggo's Carbonara Pasta Sauce
- ½ cup frozen Birds Eye Peas
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Method
STEP 1Cook fettuccine following packet directions. Drain and keep warm.
STEP 2
Meanwhile, heat oil in a frypan and cook chicken for 2-3 minutes or changed in colour.
STEP 3
Add mushrooms to pan and cook for a further 1-2 minutes. Pour in Leggo's Pasta Sauce, stir through frozen Birds Eye Peas. Cover and simmer for 5 minutes, stirring occasionally.
STEP 4
Toss pasta in sauce and serve immediately.
Tips
For extra flavour, cook 4 rashers sliced bacon with the chicken in STEP 2.
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