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Creamy Chicken Alfredo with Mushrooms

Serves: 2

Nutritional Information (per serve)

  • Kcal: 298 kcal
  • Carbs: 8.8g
  • Proteins: 34.6g
  • Energy: 1250 kJ
  • Sugar: 9g
  • Fat: 11.9g
  • Saturated fat (g): 5.8g
  • Sodium (mg): 303mg

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  • 250 grams Lean Chicken Breast
  • 250 grams Slendier Organic Fettuccine
  • 2 Cloves of Garlic, crushed
  • 1 tablespoon(s) Reduced Salt Butter
  • ¼ cup(s) Parmesan Cheese
  • ½ cup(s) Light Sour Cream
  • 80 grams Button Mushrooms, sliced
  • 2 Sprays of Olive OIl


  1. Prepare Slendier fettuccine as per instruction on the pack and set aside
  2. Lightly spray a non stick pan and place on a gentle heat. Add chicken breast and cook for 6-8 minutes or until cooked through. Once cooked remove from pan and set aside.
  3. In a small pan add butter and melt over a low heat; add crushed garlic and cook until fragrant. Add sliced mushrooms and cream and stir to combine. Reduce heat to pan and add prepared Slendier fettuccine and toss
  4. Slice chicken breast into strips and add to pan. Add parmesan cheese and parsley and gently toss

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