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Fettuccine with Chicken and Avocado

Serves 6


  • 70g Australian butter
  • 500g chicken tenderloins or fillets
  • 500g fettucine
  • 1 leek, washed well, finely sliced
  • 1 clove garlic, crushed
  • 2 tablespoons flour
  • 2 1/2 cups Australian milk, warmed
  • 2 tablespoons wholegrain mustard
  • 1 cup grated Australian cheddar cheese
  • 1 avocado, peeled and chopped
  • 2 tablespoons chopped fresh basil
Download Recipe (PDF)


  1. 1. Heat 20g butter in frypan and cook chicken until well browned and tender. Remove, slice chicken and keep warm.
  2. 2. Cook pasta in a large saucepan of boiling water for 10-12 minutes or until al dente. Drain.
  3. 3. Meanwhile, melt remaining butter, add leek and garlic and cook for 5 minutes or until tender. Add flour and cook for a further 2 minutes. Add milk and continue to cook until sauce just boils and thickens, stirring constantly. Stir in cooked chicken, mustard, cheese and hot pasta. gently fold in avocado and basil. Serve immediately.

Nutritional Information

Nutrients per serve:
Energy (kj) 3057
Protein (g) 40
Fat, Total (g) 33
Carbohydrates (g) 67
Sodium (mg) 0
Calcium (mg) 330
Iron (mg) 0


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