Fettuccine with creamy sauce

Fettuccine pasta 250 g
Chicken breast 200 g
Cream 25% CIs 250 ml
Sea salt to taste
Ground black pepper to taste

How to:
1. Put the water to boil. Meanwhile, pour the cream into the pan (preferably cream should be thick, for example, 23% CIs), salt and pepper, toss the sliced ​​chicken (pre-fried or baked, depending on your tastes). Let all this sauce is languishing over medium heat until bubbles begin to gurgle rare.
2. salted boiling water and cook pasta 6 minutes, then discard and combine with the sauce.

To spaghetti not stuck at the end of cooking tuck them with olive oil instead of butter.


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