Healthy(er) Fettuccine Boscaiola

As far as I am concerned, boscaiola is creamy, silky comfort in a bowl, a classic combination of bacon, mushrooms and onion simmered in a smooth, garlicky sauce, poured over mountains of fettuccine pasta and finished with freshly shaved parmesan - ah yes, my mouth is watering now. 

The only problem is its just so naughty! Well, I have found a solution that still gives you the comfort factor while being a little more hip-friendly. My recipe has been adapted from one found HERE on taste.com.au. I have added chicken to keep the carnivores happy and a couple of small tweaks depending on what I have on hand at the time. This recipe makes a huge amount (it should serve 4-5 people or more) so it is ideal for getting a couple of nights out of, or add some garlic bread and a side salad when you are cooking for a crowd.


Ingredients

• 1 packet of fettuccine pasta
• 3 teaspoons cornflour
• 1 can Carnation Light & Creamy Evaporated Milk
• 1/2 cup salt-reduced chicken stock
• 500g chicken breast cut into small pieces
• 125g short-cut rind less bacon or 97% fat-free bacon, chopped
• 2 teaspoons of minced garlic
• 1 brown onion, finely chopped
• olive oil cooking spray
• 150g button mushrooms, sliced
• 1 packet of Continental Cup of Mushroom dry soup mix
• A good splash of your favourite white wine (optional)
• Skim Milk (if there is not enough sauce)

1. Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil. Cook, stirring, for 6 minutes or until golden. Add chicken and cook until brown. Add mushrooms. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.

2. If you like, add splash of white wine, and pour a little glass for yourself ;-)

6. Drain pasta and add to sauce, turn heat off and stir until sauce starts to thicken and grab the pasta. Season with pepper and shaved parmesan and serve.

3. Blend cornflour and 1 tablespoon of milk to a smooth paste and pour over chicken mix. Add remaining milk and salt and pepper. 

4. Blend stock and mushroom soup mix, add to sauce. Reduce heat, cover and simmer while pasta is cooking, you may need to add some skim milk.

5. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.