Step 1

Finely chop the onion, garlic and parsley. Season the chicken with paprika, oregano, 1 tsp salt, and 0.5 tsp black pepper. Heat oil in a fry pan over medium heat. Add the chicken and cook for 5 minutes on each side, or until cooked through, then remove from the pan and set aside on a clean plate.

Step 2

In the same pan, add the diced onion and garlic. Cook for 6-8 minutes, or until softened and fragrant. Pour in the milk, chicken stock, and cream and bring to a simmer. Add the fettuccine to the pan. Stir regularly for the first few minutes to prevent sticking, then cover and cook for 10 minutes, or until the pasta is tender and the sauce has reduced.

Step 3

Stir in the turmeric and Parmesan cheese and adjust seasoning if needed. Slice the cooked chicken breasts and place them on top of the pasta, then garnish with fresh parsley before serving.

Step 4

Serve with your choice of veggies – like our Fennel and Orange Salad or Italian Salad