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Creamy, flavour-packed, and brimming with chicken and mussels, this pasta is a hearty seafood-meets-land dish perfect for an indulgent weeknight dinner.
INGREDIENTS
- 200g fettuccine or ribbon noodles
- 1 onion, chopped
- 2 garlic cloves, crushed
- 150g mushrooms, finely chopped
- 1 teaspoon chicken stock powder (or ½ stock cube)
- dash of vegetable or herb seasoning
- freshly ground black pepper
- 15–20 fresh mussels, steamed & shelled
- ½ cup grated Galbani mozzarella
- ½ cup plain Parmalat Smooth Yoghurt
- ½ cup mayonnaise
- a few drops Tabasco sauce
- chopped parsley, to serve
METHOD
- Pour about 1cm water into a pan, add the chicken stock, and bring to the boil. Add the onion, garlic, mushrooms, seasoning, and black pepper. Boil rapidly until most of the liquid has evaporated.
- Stir in a dash of olive oil, then add the mussels. Cook gently for 2–3 minutes, until heated through. Remove from the heat and set aside.
- Meanwhile, cook the pasta in salted boiling water until al dente. Drain well.
- Combine the yoghurt, mayonnaise, and Tabasco in a small bowl. Return the mussel mixture to the heat, add the pasta, and stir through the cheese and yoghurt mixture until heated through.
- Sprinkle with chopped parsley and serve immediately with a crisp green salad.