Main
Creamy Mushroom and Chicken Fettuccine Alfredo
35 minServes 2Nutri-Score C€€
C
35 min
35 minCreamy Mushroom and Chicken Fettuccine Alfredo
what you need
Ingredients
fettuccineGrains200 g
chicken breast (seasoned with garlic, salt and pepper)Meat300 g
cottage cheeseDairy200 g
Parmesan Reggiano (grated)Dairy40 g
cheese breadBakery1 piece
garlic (cloves)Produce2 pieces
mushrooms (sliced)Produce200 g- pasta saucePantry200 ml
- fat free half and halfDairy120 ml
parsley (chopped)Produce5 g
black pepperSpices2 g
garlic saltSpices3 g
olive oilPantry15 ml
per serving
Nutrition
678kcal
- Carbs
- 83 g
- Proteins
- 48 g
- Fat
- 18 g
what you’ll use
Tools
Blender
Frying pan
Stockpot
Mixing bowl
step by step
Method
- Step 1
Cook the fettuccine
- Boil the fettuccine in salted water until al dente
- Reserve some pasta water before draining
- Step 2
Blend the creamy sauce base
- Add the cottage cheese, Parmesan Reggiano, cheese bread, garlic and pasta water to a blender
- Blend until smooth
- Step 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
- Step 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
- Step 5
Combine and serve
- Let the sauce thicken up
- Toss the fettuccine and sliced chicken with the sauce and enjoy