Chicken Stroganoff

Ingredients

• 1 chicken breast, no skin, sliced
• 2 tsp. olive oil
• 80g fettuccine dried
• 3 Portobello or flat mushrooms, sliced
• ½ onion sliced
• 1 tbsp. Worcecshire sauce
• ½ large zucchini, diced
• 2 tsp. sweet paprika
• 2 cloves garlic, crushed
• 1 tsp. Dijon mustard
• 1 tbsp. tomato paste
• ¾ cup light evaporative milk
• 2 tsp. cornflour
• ¼ cup water
• Handful chopped parsley

Method

1. 1Cook pasta as per instructions, drain and set aside.
2. 2In a non-stick fry pan heat 1 tsp. olive oil and saute onion for 5 minutes.
3. 3Add zucchini and mushrooms cooking until softened.
4. 4Add 1 tsp. olive oil and cook chicken breast. Splash Worcestershire sauce, paprika, garlic, stirring for a minute.
5. 5Now add milk, water, Dijon mustard tomato paste and parsley, simmering for a couple of minutes. Add the pasta and mix until combined.
6. 6Mix cornflour with a little water in a cup and add to pan, mix until thickened.
7. 7Serve with a little sprinkle of extra chopped parsley for garnish.