Creamy Chicken Fettuccine

• 75 g fettuccine
• 30 g butter
• 1 boneless chicken breast fillet, cut into strips
• 45 g mushrooms, sliced
• 1 garlic clove, crushed
• 1 slice ham, chopped
• 90 ml double cream
• 2 teaspoons chopped fresh basil
• fresh ground black pepper

1. Cook fettuccine in boiling water in a saucepan, following packet directions.
2. Drain set aside and keep warm Melt 15g butter in nonstick frying pan over med/high heat; add chicken and cook for 2-3 minutes or until just cooked.
3. Remove from pan and drain on absorbent paper.
4. Melt remaining butter in pan over high heat, add mushrooms and garlic and cook 1-2 minutes.
5. Stir in ham and cream, reduce heat and simmer for 2-3 minutes or until sauce reduces and thickens.
6. Return chicken to pan, stir in basil and black pepper to taste and cook for 1-2 minutes or until heated through.
7. To serve spoon sauce over fettuccine.
8. Serve with a tossed salad.

fettuccine, butter, chicken breast fillet, mushrooms, garlic, ham, cream, fresh basil, fresh ground black pepper

Taken from www.food.com/recipe/creamy-chicken-fettuccine-66020 (may not work)