Chicken & Mushroom Stroganoff

300g fettuccine
2 tbsp oil
500g Tegel Lean & Lite Premium Schnitzel, cut into strips
300g whole button mushrooms
2 tsp chopped fresh thyme
2 tbsp sherry (optional)
1 tbsp tomato paste
1 cup chicken stock
6 spring onions, cut into 10cm lengths
1/2 cup sour cream
Freshly ground black pepper
2 tbsp chopped parsley

Cook the fettuccine according to the packet instructions.

While the pasta is cooking, prepare the stroganoff. Heat the oil in a frying pan. Cook the chicken in 2 batches until it is golden brown. Remove the chicken from the pan and set aside.

Add the mushrooms and thyme to the pan and cook for 2 to 3 minutes or until browned, then add the sherry, if used. Add the tomato paste, chicken stock and spring onions to pan and simmer for 2 to 3 minutes. Add the chicken back to the pan with the sour cream. Simmer for 1 minute or until the chicken is heated through. Stir in the black pepper and the parsley.

Serve immediately with the fettuccine and a green salad.