Chicken, Leek, Mushroom and Bacon Fettuccine
Ingredients
- 400 g chicken breast
- 150 g streaky bacon
- 100 g mushrooms
- 1 leek
- 2 tablespoon butter
- 100 g cream cheese
- 1 cup cream
- 1 tablespoon Italian Stallion
- 50 g parmesan
- Man Grind
- 250 g fettuccine
Instructions
- Bring a large pot of salted water to the boil and cook fettuccine
- Cut bacon into small strips and finely slice leek. Saute in butter over a medium high heat for 5 minutes
- Slice mushrooms and dice chicken breast. Add to the leeks and bacon with Italian Stallion
- Add cream cheese and cream
- Simmer over a medium low heat for 5 minutes, season well with Man Grind. if you have cracked black pepper a good grind of that is a delicious addition.
- Reserve 1 cup of the pasta cooking water before draining
- Add the drained pasta to the sauce and toss through, add about half the reserved pasta water to the pan. This helps to make the sauce velvety and nicely emulsified
- Add a good amount of grated parmesan, about 50g. Toss everything together. Allow to sit for a 2-3 minutes before serving.
Notes
For a gluten free option use GF Pasta.
For a keto option, omit the step about pasta water and add Zoodles to the creamy sauce and serve