mushroom, chicken and thyme fettuccine

a yummy, creamy fettuccine...adapted from Donna Hay's pasta, rice+noodles, which i bought at the Big Bad Wolf Books Sale for only RM12...such a good bargain!

500g fettucinne

1 tbsp olive oil

1tbsp butter

3shallots, chopped

2 garlic, chopped

400g mixture of swiss brown mushroom and white button mushroom, sliced

1 tbsp dried thyme

1 cup cream

1/2 cup chicken stock

finely grated parmesan cheese, to serve

• cook the pasta in a large saucepan of salted boiling water for 10-12 min or until aldente
• drain and keep warm
• heat a large frying pan over medium heat
• add oil, butter, shallots and garlic and cook for 2-3 min or until soft
• add the chicken, mushrooms and thyme and cook for 5-6 min
• stir in the cream and chicken stock and simmer for further 5 min or until the mushrooms are tender
• add the pasta and toss to combine. top with parmesan and serve warm