Chicken, mushroom and avocado fettuccine

Preparation Time 15 minutes
Cooking Time 30 minutes

Ingredients (serves 4)
* 1 1/2 tbs olive oil
* 500g (about 2 single) chicken breast fillets
* Salt & freshly ground pepper
* 400g flat mushrooms, sliced
* 2 garlic cloves, crushed
* 1 cup (250ml) chicken stock
* 1 cup (250ml) pouring cream
* 1 tbs wholegrain mustard
* 350g fettuccine
* 2 avocados, sliced
* 2 tbs fresh dill sprigs
* Mixed salad, to serve


Method
1. Heat 2 tsp of the oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add to pan and cook for 4 minutes each side or until cooked. Transfer to a plate.
2. Heat remaining oil in the pan over high heat. Add mushrooms and garlic. Cook, stirring often, for 5-6 minutes or until tender. Stir in stock, cream and mustard. Bring to the boil. Reduce heat to medium and simmer for 12-15 minutes or until sauce reduces and thickens slightly.
3. Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain well and return to the pan.
4. Slice chicken across the grain. Add the chicken and sauce to the pasta. Toss until well combined. Carefully toss in the avocado and dill, and season with salt and pepper. Serve with salad.

Source
Fresh Living - Page 40
Recipe by Alison Roberts

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Tortellini with peas, tomato and salami

Cooking Time 30 minutes
Ingredients (serves 4)
* 1 x 250g pkt dried tortellini ai formaggi (Barilla brand)
* 110g (2/3 cup) frozen baby peas, thawed
* 100g 97 per cent fat-free semi-dried tomatoes
* 75g 40 per cent reduced-fat shaved Hungarian salami (Hans brand) cut into 1cm-thick slices
* 1 tbs olive oil
* 1/4 tsp dried crushed hot chillies
* 1/3 cup loosely packed fresh basil leaves, torn


Method
1. Cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Add the peas 2 minutes before the end of cooking. Drain well.
2. Return tortellini and peas to saucepan along with the semi-dried tomatoes, salami, oil and chilli, and place over low heat. Cook, stirring, for 1 minute or until hot. Remove from heat.
3. Add the basil and stir to combine. Divide among bowls and serve immediately.

Source
Australian Good Taste - Page 94
Recipe by Jane Charlton

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Pancakes with chocolate sauce and frangelico ice cream

Cooking Time 30 minutes

Ingredients (serves 4)
* 200g (1 1/3 cups) self-raising flour
* 435ml (1 3/4 cups) milk
* 1 egg, lightly whisked
* 60g butter
* Vanilla ice-cream, to serve
* 80ml (1/3 cup) Frangelico liqueur
* chocolate sauce
* 150g good-quality dark cooking chocolate, finely chopped
* 250ml (1 cup) thickened cream


Method
1. Sift the flour into a large bowl. Use a balloon whisk to whisk in the milk and egg to make a smooth batter.
2. Melt 1 tsp of the butter in a large non-stick frying pan over medium-high heat until foaming. Spoon 80ml (1/3 cup) of pancake batter into the pan and cook, for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining butter and batter to make another 11 pancakes.
3. Meanwhile, to make the chocolate sauce, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, for 3 minutes or until smooth (see microwave tip).
4. Stack the pancakes on serving plates and drizzle with the chocolate sauce. Top with ice-cream and drizzle with liqueur. Serve immediately.

Notes & tips
* Microwave tip: Place the chocolate and cream in a heatproof, microwave-safe bowl. Heat, uncovered, on High/800watts/100%, stirring every minute, for 1-2 minutes or until smooth.

Source
Australian Good Taste - Page 102
Recipe by Amanda Kelly

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