Ingredients

· 450 g fettuccine pasta

· 1 tablespoon olive oil

· 650 g chicken tenderloins, tendons removed

· 1 brown onion, diced

· 300 g mushrooms, sliced

· 420 g condensed cream of chicken soup

· ½ cup light thickened cream

· 1 tablespoon worcestershire sauce

· ½ cup flat-leaf parsley, roughly chopped

Method

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain pasta, reserving two tablespoons cooking water. Return pasta and water to the saucepan. Heat two teaspoons of oil in a non-stick frying pan over medium-high heat. Add half the chicken. Cook for four minutes on each side or until golden. Remove to a plate. Cover to keep warm. Repeat with remaining chicken, adding more oil if necessary. Cut chicken tenderloins diagonally into 3 pieces. Add onion and mushrooms to the frying pan. Cook, stirring occasionally, five minutes or until mushrooms are golden. Add soup, cream and worcestershire sauce. Stir until well combined. Add mushroom mixture, chicken and parsley to pasta. Toss to combine. Season with cracked black pepper. Serve.