Creamy Chicken Fettucine

Dinner last night was a delicious Creamy Chicken Fettuccine from the latest Food magazine.  This was so easy to make and was enjoyed by both my sister and I while watching the wee one play.

Recipe adapted from Feb/March 2012 Food magazine.
Photo courtesy of Sister.

Ingredients
400g packet of fresh tricolour fettuccine
1 cup free range rotisserie chicken, shredded
3/4 cup frozen peas
1/2 cup chicken stock
1 cup cream
1/2 cup basil leaves, shredded
1/4 cup grated Parmesan, plus extra for serving
salt and freshly ground black pepper

Directions
Cook the fettuccine according to packet instructions and drain.
In a heavy based frypan heat some olive oil and add the chicken and cook until golden.  Approximately 2 minutes.  Add the peas, stock and cream and simmer for 1 minute.
Add the cooked pasta, basil and Parmesan and stir through.  Simmer for a few minutes until the pasta is heated through and the sauce is creamy.  Season well.  If the sauce becomes gluggy add some of the pasta water to thin it out.
Serve with extra Parmesan.