30 min
4 People

Perfect With


  • ¼ kg of chicken fillets, cubed
  • 1 spoon of butter
  • 2 spoons of olive oil
  • 3 garlic cloves
  • 2 cups of sliced mushrooms
  • 2 spoons of flour
  • 2 cups of chicken stock
  • 1 cup of cream
  • ¼ kg of fettuccine pasta
  • ¼ cup of parmesan cheese
  • 2 cups of baby spinach
  • Salt and pepper


  • Melt the butter in a large saucepan, add chicken and sauté over high heat until the chicken is completely cooked.
  • Add the olive oil followed by the garlic and mushrooms. Cook for around 5 minutes until softened.
  • Add the flour and cook for another minute.
  • Add the chicken stock, cream, salt and pepper. Mix well.
  • Add the pasta. Lower the heat, cover the saucepan and cook for 10-15 minutes or until the pasta is al dente.
  • Remove from the heat, add spinach and cheese. Mix well.
  • Top with parmesan cheese and serve immediately. So succulent!