Creamy Chicken And Leek Fettuccine

• 14 oz fettuccine
• 1 tbsp vegetable or olive oil
• 1 None leek, pale section only, thinly sliced
• 4 oz button mushrooms, sliced
• 9 oz chopped cooked chicken
• 1 can (12 oz) reduced fat evaporated milk
• 1 bunch broccolini (about 7 oz), sliced diagonally
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp chopped flat leaf parsley

1. Cook the pasta in a large saucepan of boiling salted water according to the package directions. Drain, reserving 1 cup of the cooking liquid. Return pasta to the pan.
2. Heat the oil in a medium saucepan on medium heat. Add the leeks and saute for 5 mins or until softened. Add the mushrooms and saute for 2-3 mins or until just softened. Add the chicken, evaporated milk and reserved cooking liquid. Bring to a boil. Reduce the heat to low. Add the broccolini and 1/2 the cheese; mix well. Cook and stir for 1-2 mins or until broccolini is just tender.
3. Add the chicken mixture to the fettuccine; toss to combine. Sprinkle with the parsIey and serve with the remaining cheese.

fettuccine, vegetable, section only, button mushrooms, chicken, milk, broccolini, parmesan cheese, flat leaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/20880 (may not work)