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...