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Creamy Mushroom and Chicken Fettuccine Alfredo
35 minVoor 2Nutri-Score C€€
C
35 min
35 minCreamy Mushroom and Chicken Fettuccine Alfredo
wat je nodig hebt
Ingrediënten
fettuccineGranen200 g
chicken breast (seasoned with garlic, salt and pepper)Vlees300 g
cottage cheeseZuivel200 g
Parmesan Reggiano (grated)Zuivel40 g
cheese breadBakkerij1 stuk
garlic (cloves)Groente en fruit2 stukken
mushrooms (sliced)Groente en fruit200 g- pasta sauceVoorraadkast200 ml
- fat free half and halfZuivel120 ml
parsley (chopped)Groente en fruit5 g
black pepperKruiden en specerijen2 g
garlic saltKruiden en specerijen3 g
olive oilVoorraadkast15 ml
per portie
Voedingswaarden
678kcal
- Koolhydraten
- 83 g
- Eiwitten
- 48 g
- Vetten
- 18 g
wat je gebruikt
Keukengerei
Blender
Koekenpan
Soeppan
Mengkom
stap voor stap
Bereiding
- Stap 1
Cook the fettuccine
- Boil the fettuccine in salted water until al dente
- Reserve some pasta water before draining
- Stap 2
Blend the creamy sauce base
- Add the cottage cheese, Parmesan Reggiano, cheese bread, garlic and pasta water to a blender
- Blend until smooth
- Stap 3
Cook the chicken
- Season the chicken breast with garlic salt and pepper
- Sear in a pan with parsley until cooked through
- Take it off the pan and let it rest
- Stap 4
Cook the mushrooms and build the sauce
- Add the mushrooms to the same pan
- Pour in the pasta sauce and a bit of pasta water
- Season with black pepper and parsley
- Stir in the fat free half and half
- Stap 5
Combine and serve
- Let the sauce thicken up
- Toss the fettuccine and sliced chicken with the sauce and enjoy
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