Cooking time: 30 mins.
Difficulty level: beginner
Did you know that this pasta recipe was altered by American chefs, from the original recipe of fettuccine alfredo pasta made in Italy?
It's a great meal and high in protein for any cravings.
The original italian chef made this pasta for her pregnant wife, when she couldn't handle any other food, but she could eat this recipe repeatedly.
*If you want to eat it and lose weight, simply add less butter and parmesan, and use a low fat milk.
*You could add more chicken breasts in order to make this meal higher in protein.
Ingredients per two people :
• Chicken fillets 4
• Fettuccine 200 gr. / 7 oz.
• Mushroom 100 gr / 3.5 oz.
• Vegetable Oil as needed
• Parmesan 1 cup or more
• Parsley. 0.5 cup
• Garlic 4 cloves
• Butter 50 gr. / 1.5 oz.
• Milk (High fat) 1 cup
• Thyme 2 tbsp.
• Salt. as needed
• Black pepper as needed
Chop Fillets into tiny parts.
Cut the mushrooms.
Chop down the parsley and Garlic cloves.
In a pan, add oil and then fry the fillets a little, don't forget to sprinkle some salt and pepper on it.
When the fillets are a bit fried, add the butter and diced garlic.
Mix well and now it's time for the mushrooms.
When the mushrooms get soft, now add in the parsley and mix again.
After a while, pour in the milk and mix well.
Drop in the parmesan and add thyme, salt and black pepper.
Stir well till the sauce thickens a bit and now add the al dente fettuccine.
Your chicken fettuccine alfredo is ready! Enjoy the meal.
Bon Appetit ✨