Chicken fettuchini

Total Time 23 minutes
Course dinner, Main Course
Servings 4


  • 300 g high-fibre fettucine
  • 500 g skinless chicken breast thinly sliced
  • 3 sprigs Fresh rosemary
  • 1 brown onion finely chopped
  • 3 garlic clove thinly sliced
  • 4 Short cut bacon fat trimmed, roughly chopped
  • 200 g Swiss brown mushrooms cut into quarters
  • 2 cups chicken stock
  • 500 g large tomato cut in half
  • 200 g baby spinach leaves
  • 2 tbsp shaved parmesan to serve


  • Cook pasta according to packet instructions. Drain well. Set aside.
  • Heat 1 tablespoon olive oil in a large, deep non-stick frying pan over high heat. Working in batches, add chicken and cook for 1–2 minutes or until browned. Transfer to a plate.
  • Add rosemary, onion, garlic, bacon and mushroom to pan and cook, stirring, for 5 minutes, or until softened. Return chicken to pan. Add stock and bring to a simmer. Reduce heat to medium-low and cook for 3–4 minutes or until chicken is warmed through. Add tomatoes and cook for 2 minutes or until just softened and sauce in pan has reduced. Add baby spinach and cook for 1 minute or until just wilted.
  • Return pasta to pan, tossing to combine with chicken and veg. Divide among four serving bowls and serve sprinkled with shaved parmesan.


Calories: 565kcalCarbohydrates: 56gProtein: 49gFat: 13gSodium: 590mgFiber: 10gCalcium: 108mg
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