Creamy chicken, walnut & mushroom pasta
Easy
•27 Min
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For an extra crunch pan fry walnuts in a dry frying pan for two minutes before using.
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Ingredients
4
portions
ingredient_quantity
recipe ingredient
Parpadelle
250
g
Oil
1
tbsp
Chicken breast, sliced thinly
400
g
Onions, chopped
1
( 150 g )
Crushed garlic
1
tsp
White Mushrooms
100
g
White Wine
0.5
cup
( 125 ml )
Thickened Cream
0.5
cup
Hot water
0.25
cup
Maggi Air Fryer Crispy Japanese Style Seasoned Coating
1
pkt
Walnuts
50
g
( 0.5 cup )
Parmesan cheese, finely grated
50
g
( 0.5 cup )
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
58.32 g
Energy
633.36 kcal
Fats
24.4 g
Protein
38.79 g
Nutrition Table Footer
10 min
10 min
5 min
2 min
Recipe steps
27 min
Step 1
Cook fettuccine following packet directions, drain and keep warm
Recipe steps
27 min
Step 2
Meanwhile, heat oil in a large frying pan. Add chicken, cook until browned. Add onion, garlic and mushrooms, cook for 1 minute. Add wine, simmer for further 1 min
Recipe steps
27 min
Step 3
Combine cream, water and MAGGI Mushroom Soup Mix. Add to pan, bring to the boil, stirring. Remove from heat and stir in walnut pieces, parsley and grated parmesan
Recipe steps
27 min
Step 4
Pour sauce over drained pasta, stir through and serve.