Kids and adults alike love this cheesy fettuccine pasta with chicken and vegies.
500 g dried fettuccine
450 g smoked chicken breast, sliced
¼ cup semi-dried tomatoes
¼ cup pine nuts
300 ml light cooking or thickened cream
1 avocado, diced
- Cook the pasta in a pot of boiling water according to packet directions. Drain and reserve. Place chicken breast, semi-dried tomatoes and pine nuts into a dry frying pan and lightly cook for about 1 min.
- Add cream and simmer on low heat for about 6-8 min. Toss sauce with avocado and pasta. Top with a generous serve of shaved parmesan cheese and extra pine nuts if you like.