450g dried fettuccine pasta
650g chicken breasts
125g bacon rashes, diced
1 brown onion, diced
300g mushrooms, sliced
1/2 cup light thickened cream
420g can Heinz Condensed Cream of Chicken Soup
1 tablespoon worcestershire sauce
flat-leaf parsley, to serve
Cook pasta according to packet directions, until tender. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and water to the saucepan with a dash of oil to prevent pasta from sticking.
Heat oil in a large frying pan over medium-high heat. Cook chicken in batches on each side until golden, then sit aside on a plate. Cut chicken breasts diagonally.
Cook the bacon in the frying pan for a few minutes, then add the onion and mushrooms. Stir occasionally for 4 to 5 minutes until mushrooms are golden. Add soup, cream and worcestershire sauce. Stir until well combined. Toss together all mixtures and remaining ingredients. Season with cracked black pepper.
Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby