1. 500g Lilydale* Free Range Chicken Breast
2. 1 tsp olive oil
3. 2 avocado mashed
4. 500 ml thickened cream
5. 2 cup cheese grated
6. 1/4 cup pine nuts
7. 500 g curly fettuccine pasta fettuccine
8. 1 avocado optional sliced
1. Cook Fettuccine
2. Lightly brown chicken in olive oil, adding pine nuts halfway through.
3. Combine cream, mashed avocados and cheese and add to chicken.
4. Allow to simmer, stirring regularly until fettuccini is ready
5. Serve in bowls with optional sliced avocado and top with some grated
cheese.
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