Are you of legal
This chicken & mushroom fettuccine looks so yummy
The fRRReshness from the vegetables and the mushrooms’ intense flavoRRRs. And when we add chicken, we get a flavoRRR explosion.
¼ kg of chicken fillets, cubed
1 spoon of butter
2 spoons of olive oil
3 garlic cloves
2 cups of sliced mushrooms
2 spoons of flour
2 cups of chicken stock
1 cup of cream
¼ kg of fettuccine pasta
¼ cup of parmesan cheese
2 cups of baby spinach
Salt and pepper
Melt the butter in a large saucepan, add chicken and sauté over high heat until the chicken is completely cooked.
Add the olive oil followed by the garlic and mushrooms. Cook for around 5 minutes until softened.
Add the flour and cook for another minute.
Add the chicken stock, cream, salt and pepper. Mix well.
Add the pasta. Lower the heat, cover the saucepan and cook for 10-15 minutes or until the pasta is al dente.
Remove from the heat, add spinach and cheese. Mix well.
Top with parmesan cheese and serve immediately. So succulent!
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