Photo: Maya Visnyei
No dairy here, folks. This savoury pasta relies on almond milk for its creamy texture. Rotisserie or leftover chicken help it all come together in a snap.
3 tbsp olive oil, divided
8 oz cremini mushrooms, sliced
2 tbsp chopped garlic
1/2 cup chopped yellow onion
2 tbsp all-purpose flour
1 cup homemade roast chicken stock
1 cup unsweetened almond milk
1 1/2 cups shredded leftover roast chicken
340 g fettucine, (preferably the kind packaged in nests)
1/2 cup Italian parsley leaves, torn
1/2 cup chopped toasted almonds
Heat 1 tbsp olive oil in a large skillet over medium-high. Add mushrooms and sauté for 2 min or until lightly browned. Add garlic and sauté for 1 min longer. Scrape into a bowl and reserve.
Turn heat down to mediumlow and add remaining 2 tbsp olive oil to skillet. Add onion and sauté for 2 min or until softened. Add flour and stir for 1 min to cook out floury taste.
Stirring constantly, add chicken stock, drippings (if you have them) and almond milk. Turn heat to medium-high, bring to a simmer and cook gently until thickened, about 3 min.
Add reserved mushrooms and chicken and season with salt and pepper to taste.
Cook fettuccine in boiling salted water until al dente, about 4 min. Drain, reserving ½ cup pasta cooking water.
Toss pasta with sauce, adding a little pasta cooking water to loosen if necessary. Sprinkle with parsley and almonds and serve.
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