Ingredients:
Chicken breast: 500 g
Fettuccine pasta: 250 g
Mashroom: 100 g
Heavy cream: 150 ml
Milk: 150 ml
Butter:1 Tbsp
Olive oil: 2 Tbsp
Onion: 1 small finely chopped
Garlic: 2 cloves crushed
1/4 tsp black pepper
Parmesan cheese: 50 g
Parsley: 4-5 leaves
Recipe:
1. Cook fettuccini pasta in a pot with 1/2 Tbsp salt then drain and set aside
2. Take 500 g boneless breast and cut it in small pieces, heat 2 Tbsp olive oil over medium heat and fry chicken until slightly golden and cooked through (8 min). Remove chicken from the pan.
3. Add 2 Tbsp olive oil heat and add onion and sauté 2 min and add butter sauté for 2 more minutes or until soft. Add 100 g mushrooms and sauté until soft. Add garlic and sauté 1 minute.
4. Add 150 ml light cream and 150 ml full cream milk and cook for 8-10 minutes, or until beginning to thicken. Add chicken back to the pan, mix well and season to taste (1/2 tsp salt and 1/2 tsp pepper). Add 50 g cheese and parsley.
5. Add cooked fettuccine pasta and stir to combine. Heat another minute until warmed through then turn off the heat, and serve garnish with parsley.
Yummy strawberry cheese cake recipe:
Quick Veggies-chicken puff pastry: