Easy Eats: One-pan Chicken Fettuccine
Weeknights can be a whirlwind, and that extra step of boiling pasta can feel like a hurdle. So why not simplify? This recipe tosses everything into one pan, saving you time and dishes.
Thanks to the addition of sun-dried tomatoes, mushrooms, and a handful of spinach, this speedy pasta is a delicious way to pack in flavour and nutrients.
Ingredients
- 1/4 cup sliced sundried tomatoes + 2 Tbsp of their oil
- 200g button mushrooms
- 40g butter
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 40g pancetta, sliced
- 500g chicken tenderloins
- ¼ cup (60ml) white wine
- ¾ cup (180ml) cooking cream
- 4 cups (1 litre) just boiled water
- 400g fresh fettuccine (mine had a cooking time of 6 minutes - check the back of the pack)
- 20g parmesan, finely grated
- Handful of spinach, shredded
- Salt and pepper to taste
Instructions
- 1.
Line a tray with baking paper. Toss oil, tomatoes and mushrooms on tray and transfer to a preheating oven set to 200C. Bake for 20 minutes while you prepare the pasta.
- 2.
Meanwhile, melt butter in a deep-sided wide saucepan/fry pan over medium high heat. Add onion and cook for 1-2 minutes or until softened. Add garlic and cook briefly until aromatic. Slash chicken tenderloins with a sharp knife (this increases the surface area) and add to pan along with pancetta. Cook, turning halfway, for 5-6 minutes or until chicken is just cooked through.
- 3.
Increase heat and add wine, stirring with a wooden spoon to deglaze the bottom of the pan. Cook for 2 minutes or until reduced slightly. Add cream and water and bring to the boil. Add pasta and cover with a lid. Cook for 2 minutes to soften pasta slightly then remove lid and cook, stirring frequently, for a further 4 minutes or until pasta is cooked through and taken on some of the sauce.
- 4.
Remove from heat and stir through roasted mushroom mixture, spinach and parmesan. Stand for 5 minutes to rest and let the sauce thicken. Give a good stir and season to taste, then serve.
