|CREAMY CHICKEN FETTUCINE
250g fettucine pasta
500g chicken breast fillets
60g butter, extra
300ml. carton thickened cream
1¼ cups (100g) coarsely grated fresh parmesan cheese
1 teaspoon cracked black peppercorns
1 clove garlic, crushed
2 teaspoons dried basil leaves
Add pasta to large pan of boiling water. boil, uncovered, until just tender, drain; keep warm.
Cut chicken into thin strips. Heat butter in pan, add chicken in batches, cook, stirring, until lightly browned and tender; drain on absorbent paper.
Heat extra butter in pan, add cream, stir until boiling. Add chicken, cheese, peppercorns, garlic and basil, stir until heated through, serve over pasta.
Recipe can be made 2 hours ahead.