Creamy chicken & mushroom fettuccine

Fast & easy pasta that is as kind to your taste buds as it is to your budget ...

Serves 4

• 450g dried fettuccine pasta
• 1 tablespoon olive oil
• 650g chicken tenderloins, tendons removed (or use a bbq chicken broken into pieces without the skin)
• 125g rind less bacon, diced
• 1 brown onion, diced
• 300g small cup mushrooms, sliced
• 420g can Heinz condensed cream of chicken soup
• 1/2 cup light thickened cream
• 1 tablespoon Worcestershire sauce
• 1/2 cup fresh flat-leaf parsley, roughly chopped

1. Heat 2 teaspoons of oil in a large, fry pan over med heat.
2. Add chicken. cook for 4 mins on each side or until golden. Remove to plate. Cover to keep warm. Repeat with remaining chicken. Cut chicken into pieces.
3. Cook pasta in a large saucepan of boiling salted water. Drain pasta when tender & cooked.
4. Add bacon to fry pan. Cook for 2 mins. Add onion & mushrooms. Cook, stirring occasionally for 4-5 mins or until mushrooms are golden. Add soup, cream & Worcestershire sauce. Stir until well combined. Add mixture to pasta.
5. Toss to combine. Season with parsley & black pepper
6. YUMMO - ENJOY...

Mississippi mud cake

This is a dense, moist chocolate cake that can be eaten as a teatime cake or as an indulgent dessert when served with whipped cream or ice cream.

• 250g (9 oz) unsalted butter
• 175g (6 oz) plain chocolate, broken into pieces
• 340g (12 oz) light brown sugar
• 300ml (10 fl oz) hot water
• 1 tbsp instant coffee
• 200g (7 oz) plain flour
• 55g (2 oz) self-raising flour
• 55g (2 oz) cocoa powder
• 2 eggs, beaten
• icing sugar, to dust

1. Preheat oven to 160C (325F / Gas mark 3).
2. Grease a 23-cm (9in) square cake tin and line with baking paper.
3. Place butter, chocolate, sugar, water & coffee in a bowl over a pan of simmering water and heat until melted.
4. Stir until the mixture is smooth, then cool for 15 mins.
5. Transfer cooled chocolate mixture to a bowl, sift in the flours & cocoa and stir in the eggs.
6. Using an electric whisk, beat until smooth.
7. Pour batter into the cake tin and bake for 1 to 1 & 1/4 hours.
8. Remove the tin from the oven and cool for 10 mins.
9. Transfer to a wire rack to cool completely.
10. Dust with icing sugar and slice to serve.
11. Store in an airtight container for up to 5 days.

ENJOY.....