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Recipe downloaded from Angelo's Fresh Pasta Products website

Cracked Pepper Fettuccine with Chicken and Mushroom Cream Sauce

To Prep
To Cook


375g Angelo’s Cracked Pepper Fettuccine
2 Small Fresh Chicken Breast – trim fat off and slice into strips of about 3cm in length
1 punnet of sliced Swiss Brown Mushrooms
300ml Paul’s pure cream
½ red onion, sliced
Olive oil
Fresh parsley – Good hand full finely chopped – optional
Salt & Pepper to taste
Freshly grated Parmesan cheese


Cooking Pasta

Bring to the boil a large pot of salted water. While the water is heating, start making the sauce. Once the water comes to the boil, add the Angelo’s Cracked Pepper Fettuccine and bring back to the boil and cook for 4-5 minutes, or until pasta is cooked to your liking.

Drain and add to your Chicken and Mushroom cream sauce.

Chicken & Mushroom cream sauce

Heat olive oil in a deep pan and add sliced red onion. Once onion starts to fry, add sliced mushrooms and chicken. Fry until chicken is cooked through and mushrooms have gone a nice caramel colour.

Add pure cream and stir. Allow the cream to boil, reduce the heat and continue to stir* for approximately 5-10 minutes, or until the cream sauce has thickened and reduced.

Add chopped parsley then salt & pepper to taste. Once pasta is ready, add to cream sauce, sprinkle with freshly grated parmesan cheese and mix. Place in serving bowls and enjoy!

*TIP: You will need to watch the cream and continue to stir, otherwise it will boil over.

Tip: If your cream sauce becomes too thick add a little water from the pot you cooked the pasta in and stir through.

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