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Chicken and Mushroom Fettuccine

Chicken and Mushroom Fettuccine

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10 mins + 35 mins
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Serves 4


  • 4 Tbsp olive oil
  • 300 g chicken breast, skin removed, cut into bite-sized pieces
  • 2 Tbsp butter
  • 1 onion, finely diced
  • 150 g button mushrooms, sliced
  • 1 Tbsp thyme, chopped plus extra for garnishing
  • 2 Tbsp white wine - optional
  • 1 cup cream
  • 1 tsp lemon zest
  • salt to taste
  • pepper to taste
  • 350 g fettuccine
  • 100 g Parmesan, grated


1. Heat 2 Tbsp oil in a large frying pan over a high heat. Add chicken pieces and brown all over. Remove from pan and set aside.

2. Heat remaining olive oil and butter on a medium heat. Add onion and mushrooms, cook until mushrooms are soft.

3. Add thyme and deglaze pan with white wine.

4. Add cream and lemon zest to pan. Cook for 5 minutes or until sauce is reduced by half. Check seasoning and if needed add 1/2 tsp salt and pepper.

5. Cook pasta as per packet directions.Add chicken and pasta to the pan and toss through the sauce.

6. Serve with shavings of parmesan and garnish with thyme.

Tip: Dip a spoon into the sauce turn it over and run your finger along the back of the spoon. If the sauce holds its shape it is ready to go.

This recipe was sent in by Brett McGregor


Qty Price
Countdown Olive Oil Classic $5.60 ea
$5.60 ea
Countdown Chicken Breast Skinless & Boneless Lrg Pk $13.00 kg
$13.00 kg
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Countdown Butter Salted $5.40 ea
$5.40 ea
Fresh Produce Mushrooms White Button $12.49 kg
$12.49 kg
Superb Herb Thyme Fresh $3.70 ea
$3.70 ea
Brancott Estate Sauvignon Blanc $13.50 ea
$13.50 ea
Countdown Cream $2.51 ea
$2.51 ea
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea
San Remo Pasta Fettuccine $3.00 ea
$3.00 ea
Mainland Hard Cheese Parmesan Block $7.70 ea
$7.70 ea