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Chicken Fettuccini Alfredo فيتوتشيني الفريدو بالدجاج والفطر

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Published on Nov 21, 2011

Chicken Fettuccini Alfredo (Serves 4-6 people)
To make the Alfredo sauce: Melt 90 grams (6 table spoons) butter in a medium saucepan over medium low heat. Add 2 crushed garlic cloves and 1 ½ cups heavy cream and simmer for 5 minutes, then add 2 ¼ cups(130 grams)freshly grated parmesan cheese and whisk quickly, heating through.(2-3 minutes).Add ½ teaspoon dried oregno.set aside.
Heat 1 teaspoon corn oil in a non stick skillet, over medium heat, brown 650 grams chicken breast chuncks.Chicken must be seasoned with salt and black pepper. Brown chicken for 2-3 minutes per side.
In another skillet, heat 1 teaspoon oil and add 1 crushed garlic clove, add 225 grams sliced mushroom and over high heat sauté until golden brown. About 10 minutes. Season with salt, black pepper and some grated nutmeg.
Reheat the Alfredo sauce, and add the chicken, let simmer for 5 minutes only.
Cook 350 grams Fettuccini pasta according to the package instructions and drain
Return the pasta to the pot, add the browned mushroom and chicken and toss to combine
Serve hot and garnish with finely chopped fresh parsley.
Sahteen

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