Fettuccine Carbonara

Preparation time:10 minutes

Cooking time:10 minutes

Total time:20 minutes

Serves:4

Ingredients

300g San Remo fettuccine pasta

3 cups Sliced mushrooms

1 cup Diced lean ham

1 Chicken breast, diced

1 Brown onion

375ml Evaporated skim milk

3/4 cup Skim milk

2 sachets Cream of mushroom cuppa soup

2 tbsp Grated cheese

1 lvl tbsp Reduce fat margarine

2 lvl tbsp Plain flour

1 lvl tbsp Beef stock powder

Salt and pepper to taste

Method

Coat large non-stick saucepan with cooking spray. Saute onion for 2 minutes.

Add chicken. When almost cooked, toss in ham and cook for 2 minutes.

Add sliced mushrooms and cook a further 2-3 minutes. Remove from pan and set to one side.

In the same saucepan melt margarine. Add flour & mix well. Slowly add in evaporated milk and then skim milk, mixing continually until smooth. Stir in dry soup mix, stock powder and parmesan cheese. Return mushroom mixture to pot, combine well, add salt and pepper to taste.

Cook San Remo pasta and serve.