Ingredients

Serves 4

• 300 grams dried fettuccine
• 100 grams bacon pieces
• 1 onion, diced
• 250 grams mushrooms, thinly sliced
• 1 tablespoon RAPTOR NATURALS HERBES CHICKEN
• 2 tablespoons plain flour
• A knob of butter
• 1 cup chicken stock
• 1 cup peas, thawed
• 1 cup full cream
• A handful of roughly chopped fresh parsley

 Method

1. Cook pasta according to packet directions, drain and reserve.
2. In the meantime, take a large frying pan and fry bacon pieces on medium heat for 3 minutes until just beginning to crisp.
3. Add onion, mushrooms, RAPTOR NATURALS HERBES CHICKEN, flour and a knob of butter and cook on medium heat for 5 minutes stirring to cook evenly. 
4. Stir in chicken stock and simmer until a thick gravy is formed. Remove from heat, add peas and cream stir well to combine.
5. Serve with cooked pasta and a scattering of fresh parsley.