This is such a yummy dish for the whole family. All the flavours work well together and you will definitely make this again.
You can swap the
zucchini for diced eggplant, or even add some sliced capsicum if you
wish. This recipe is low sodium, low fat, low sugar and high protein.
Ingredients
- 1 chicken breast, no skin, sliced
- 2 tsp. olive oil
- 80g fettuccine dried
- 3 Portobello or flat mushrooms, sliced
- ½ onion sliced
- 1 tbsp. Worcecshire sauce
- ½ large zucchini, diced
- 2 tsp. sweet paprika
- 2 cloves garlic, crushed
- 1 tsp. Dijon mustard
- 1 tbsp. tomato paste
- ¾ cup light evaporative milk
- 2 tsp. cornflour
- ¼ cup water
- Handful chopped parsley
Method
- Cook pasta as per instructions, drain and set aside.
- In a non-stick fry pan heat 1 tsp. olive oil and sauté onion for 5 minutes.
- Add zucchini and mushrooms cooking until softened.
- Add 1 tsp. olive oil and cook chicken breast. Splash Worcecshire sauce, paprika, garlic, stirring for a minute.
- Now add milk, water, Dijon mustard tomato paste and parsley, simmering for a couple of minutes. Add the pasta and mix until combined.
- Mix cornflour with a little water in a cup and add to pan, mix until thickened.
- Serve with a little sprinkle of extra chopped parsley for garnish.