4 oz (125g)   dry fettuccine pasta

2 breasts      chicken, boneless halves

2 Tbsp         Garlic King Garlic Spread

2 tbsp          Italian-style Salad Dressing

1 tbsp          Balsamic Vinegar

4 oz (125g)  mushrooms, quartered

1 can           Fire-roasted diced tomatoes

2 oz (60g)    cream cheese, cut into cubes

2 tbsp          shredded parmesan cheese

1. Cook pasta until it has cooked through but is al dente (slightly firm), about 8 minutes.

2. In skillet, heat Garlic King until melted and put in chicken breasts. Fry over medium heat, covered, until lightly browned. (about 5 minutes per side) Pour salad dressing and balsamic vinegar over chicken breasts, add mushrooms and cook (covered) until chicken is no longer pink inside. 

Remove chicken breasts and cut into strips.

3. In separate skillet, stir tomatoes, mushrooms and 2 Tbsp Garlic King, over medium-low heat until mixture comes to a boil. Melt cream cheese into sauce, adding cubes while stirring. 

Add chicken strips and cooked fettuccine, tossing together. Sprinkle with Parmesan cheese to serve.