very easy Ingredients 1 tbsp olive oil 175 ml/6 1 oz milk 2 tbsp butter 6 spring onions, green part included, 1 garlic clove, chopped very finely sliced diagonally 4 boneless, skinless chicken breasts 35 g/11A oz freshly grated Parmesan salt and pepper 450 g/1 lb dried fettuccine 1 onion, chopped finely 1 chicken stock cube, crumbled chopped fresh flat-leafed parsley, 125 ml/4 1 oz water to garnish
35 minutes 300 ml/10 1 oz double cream
Heat the oil and butter with the garlic in a large frying pan over a medium-low heat. Cook the garlic until just beginning to colour. Add the chicken breasts and raise the heat to medium. Fry for
4-5 minutes on each side, until the juices are no longer pink. Season with salt and pepper. Remove from the heat. Remove the chicken breasts, leaving the oil in the pan. Slice the breasts diagonally into thin strips and set aside.
Reheat the oil in the pan. Add the onion and gently fry for 5 minutes until soft. Add the crumbled stock cube and the water. Bring to the boil, then simmer over a medium-low heat for 10 minutes. Stir in the cream, milk, spring onions and Parmesan. Simmer until heated through and slightly thickened.
Cook the fettucine in boiling salted water until al dente.
Drain and transfer to a warm serving dish. Layer the chicken slices over the pasta. Pour on the sauce, garnish with parsley and serve.
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