INGREDIENTS:
For 3 servings:
250 g fettuccine
2 tablespoons olive oil
30 g butter
200 g chicken breasts
200 g field mushrooms
200 ml liquid cream
50 g grated parmesan cheese
several sprigs of parsley
black pepper
PREPARATION:
Bring water in a saucepan to a boil. Add a tablespoon of salt and once the water begins boiling again add the fettuccine. Cook for as many minutes as shown on their packaging. Drain them in a colander.
Rinse the chicken breasts and mushrooms, dry them using kitchen paper and cut them into small pieces. Fry the chicken in olive oil in a deep pan until it browns. Add salt and black pepper and move the pieces of meat to a plate. Add the butter and mushrooms to the big pan. Cook until the liquid from the mushrooms evaporates. Season with salt and add the chicken meat pieces, the drained fettuccine, the liquid cream and half of the parmesan cheese. Cook for 1-2 minutes with a continuous stir until the sauce thickens. Remove from the heat and serve sprinkled with the remaining parmesan cheese and finely cut parsley.
