Creamy Fettuccine With Chicken And Sage

• 13 oz fettuccine
• 1 tbsp oil
• 1/2 cup fresh breadcrumbs
• 2 tbsp chopped sage, plus additional, to serve
• 1 tbsp cornstarch
• 1 1/2 cups light cream
• 3/4 cup reduced sodium chicken stock
• 2 1/2 cups shredded roast chicken
• 1 None lemon, peel julienned
• 1 None egg, lightly beaten
• None None Salad greens, to serve

1. Cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to pan.
2. Meanwhile, heat oil in a small skillet on medium heat. Add breadcrumbs and sage and cook for 3-4 mins, until breadcrumbs are golden brown and sage is crisp.
3. Place cornstarch and 1/4 cup of the cream in a medium saucepan and whisk until smooth. Stir in remaining cream and stock. Cook on high heat, stirring, for 3-4 mins, until mixture bubbles and thickens. Remove from heat. Stir in chicken, lemon peel and egg. Season well.
4. Add to pasta with breadcrumb mixture and gently toss to combine. Divide pasta between serving bowls and sprinkle with additional sage leaves. Serve with salad.

fettuccine, oil, fresh breadcrumbs, sage, cornstarch, light cream, chicken stock, shredded roast chicken, lemon, egg, salad greens

Taken from recipes-plus.com/api/v2.0/recipes/36225 (may not work)