One-pot Creamy Chicken and Mushroom Carbonara

  • 18 May - 24 May, 2024
  • Mag The Weekly
  • Cookery


· 2-3 teaspoons olive oil

· 300 g chicken fillets

· 1 brown onion

· 2 lean beef rashers

· 200 g button mushrooms

· 2-3 crushed garlic cloves

· 1 cup chicken stock

· 300 g dried fettuccine pasta

· ½ cup cooking cream

· 1 egg

· ¼ cup parsley leaves

· 2 tablespoons grated parmesan


Heat the oil in a deep frying pan over medium-high heat. Cook the chicken for five minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Add onion and beef to the pan. Cook, stirring, for five minutes or until golden. Add mushroom. Cook until tender. Add garlic. Cook until fragrant. Add stock and two cups of water. Cover. Bring to the boil. Add fettuccine. Reduce heat to medium. Simmer, uncovered and stirring occasionally, until pasta is tender and sauce has thickened. Remove from heat. Slice chicken. Whisk cream and egg together in a bowl. Add cream mixture half of the parsley to pan. Season with salt and pepper. Cook, tossing over low heat until well combined. Top with chicken. Sprinkle with parmesan and remaining parsley. Serve.