Chicken and Mushroom Fettuccine

Ingredients

• 200 g chicken breast, cubed and marinated in oil, vinegar and lemon
• 250 g fettuccine
• 200 g fresh mushrooms, sliced
• 1 cup milk (if the sauce gets too dry)
• 2 1/2 cups cooking cream
• 1 garlic clove
• 25 g butter
• 2 tbsp vegetable oil
• Salt
• 1 tsp black pepper
• A pinch of nutmeg
• 1 stock cube
• Cream cheese
• Grated parmesan

Method

1. Cook the fettuccine according to the packet timing.
2. Heat a pan well with the oil and brown the chicken. Season with salt, black pepper and the stock cube, then add the mushrooms until soft, then the cream cheese, cream and nutmeg. Let it boil, add the crushed garlic, then the cooked pasta.
3. Sprinkle with parmesan when serving.

Notes

I like to add mozzarella in a porcelain serving dish and put it in the oven until the cheese melts.