Fettuccine

منى جاب اللهKüchenchef

Zutaten

• Half a packet of fettuccine pasta
  0.5 packet
• 400 ml of fresh cream
  400 ml
• Fresh mushrooms
  2 cups
• Butter
  50 g
• 1 and a half tablespoons of unfilled flour
  1.5 tablespoons
• 2 medium cloves of finely chopped garlic
  2 cloves
• Gelber Käse
  3 slices
• 3 tablespoons of grated Parmesan cheese
  3 tablespoons
• Fresh basil
  7 leaves
• Salt, black pepper pinch, 1/4 teaspoon of grated nutmeg
  0.3 teaspoon
• Hähnchensteak
  0.5 kg

Schritte

1. 1

   Sauté the mushrooms with butter, a pinch of salt, and black pepper, then add the garlic. Once you smell its aroma, add the flour and stir it well, then add about 3/4 cup of the pasta cooking water.

   Benötigte Werkzeuge:

   Bratpfanne

   2 Min
2. 2

   Let them boil for two minutes, then add the cooked pasta, stir it with the mushrooms, and let it sit for two minutes before adding the cream.

   2 Min
3. 3

   Let them boil until the sauce is well combined, adding salt, spices, cheese, and basil.

   2 Min
4. 4

   If it is thick, add a little water to thin it out, check the taste, and it will be ready.

   2 Min
5. 5

   For the chicken, cook it separately at first. Sauté it in butter and a tablespoon of oil with a pinch of salt and black pepper. Once cooked, add it to the pasta and cream before adding the cheese.

   3 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Butterpro 100g

Energie717 kcal

Proteine0.85 g

Gesamtfett81 g

Kohlenhydrate0.1 g

Gesamtzucker0.1 g

Gelber Käsepro 100g

Energie61 kcal

Proteine3.3 g

Gesamtfett3.3 g

Kohlenhydrate4.7 g

Gesamtzucker4.7 g

Vitamin B120.46 mcg

Jod26 mcg

Hähnchensteakpro 100g

Energie165 kcal

Proteine31 g

Gesamtfett3.6 g

Gesättigte Fettsäuren1 g

Cholesterin85 mg

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags