Chicken and Portobello Mushroom Fettuccine with a Creamy Whiskey Cheddar Sauce
500 gm chicken breast diced
1 onion sliced
2 large portobello mushrooms sliced
1 teaspoon of garlic powder
1 teaspoon chicken stock powder
1 tablespoon olive oil
1/2 cup dry white wine
300 ml cream
175 gm Wicked Whiskey Cheddar grated
Chives for serving
400 gm Fettuccine cooked as per directions on packaging
In a large pan heat the olive oil, add the onion and cook until translucent add the diced chicken and garlic powder and cook until the chicken is browned. Deglaze the pan with the wine and add the Portobello mushrooms, cream and chicken stock powder.
Cook for a few more minutes then add the grated Wicked Whiskey Cheddar ( keep a little aside for serving)
Make sure to continue stirring while the cheese melts.
Add the cooked and drained fettuccine to the pan and combine well.
Transfer to a serving bowl and garnish with the chopped chives and remaining Wicked Whiskey Cheddar.