Submitted by Lynda Eagleson
Chicken Fettuccini
Ingredients
- 800g diced chicken breast/thigh
- 1 onion chopped
- 3cups chopped mushrooms
- 3 cloves garlic,
- 400g tin diced tomatoes
- 3 tbls tomato paste
- 200g chopped bacon
- 200g broc/cauli
- 1 c chick stock
- 1 1/2 c water
- 1/2 – 3/4 c cream added towards end
- Fettucine either precooked and added at end or put in an hour before cooked if enough liquid.
Instructions
- Add all ingredients except cream and pasta
- Cook on low 4-5 hours
- After 4 hours add fettuccine,
- When cooked,stir through the cream.
- Add salt and pepper to taste.
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Seemed rather watery in the end, but the flavours were good. I will give this recipe another go 🙂
Because of the previous comment, I left out the water, but still kept the stock. Mine still had too much liquid, though, so I thickened it with cornflour. My family ate it, but I don’t think I’ll make it again. I bought three of the slow cooker books and I’m going through the ones that are likely to please. There are sooo many!
Very disappointed in this, was very runny & really no sauce to stick to the pasta 🙁
We loved this, used turkey because it’s Christmas. Didn’t add any of the water or stock. Just use dry stock powder. Delicious:-)
Fabulous to read your fab 5 star feedback! Thanks so much Jane 🙂