1 packet of egg fettuccine (250g) 1 free range chicken breast 3 rashers of short cut bacon sliced 150g button mushrooms sliced 1 small onion diced 1 clove of garlic crushed 1 tablespoon parmesan cheese 1/2 cup cream (full cream or light) 2 free range eggs Oil for frying salt and pepper to taste
1. Fry the chicken fillet until cooked. Dice into cubes and set aside. 2. In a large saucepan fry the onion and garlic in a little oil. 3. Add the bacon and mushrooms and fry until cooked. Set aside. 4. Cook the pasta in salted boiling water. 5. Mix the cream, eggs and parmesan cheese in a jug. 6. Drain the pasta and add to the onion, bacon and mushrooms in the large saucepan. Stir in the cooked chicken. Add the cream mixture and stir on a low heat until cooked through. 7. Season with salt and pepper. 8. Serve immediately.