Quick Creamy Chicken Fettuccine

Ready in 20 minutes
Yield: 4 servings

In 2-1/2 quarts already boiling salted water, place:
8 ounces fettuccine

Cook constantly stirring for 9 to 10 minutes or until
al dente (cooked tender but still with a bite).

Meanwhile, heat a pot and drizzle with:

1 tablespoon olive oil

Heat oil for a few seconds and into it saute:

2 teaspoons bottled minced garlic

Stir regularly for about half a minute. Add:

1 can (5 ounce) chicken chunks, drained

Saute for 1 minute, and then put in:

1 can (10-3/4 ounces) condensed cream of
mushroom soup

Let it simmer, stirring occasionally while the pasta
is cooking. Check the seasonings and adjust with:

fine salt
ground white pepper

Drain the pasta when done. Pour into the creamy chicken
sauce. Gently mix until pasta is well-coated with the
sauce. Transfer on 4 serving plates. Top with:

parmesan cheese, grated
Italian pasley, coarsely-chopped

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