Fettuccine

منى جاب اللهCuisinier

Ingrédients

• Half a packet of fettuccine pasta
  0.5 packet
• 400 ml of fresh cream
  400 ml
• Fresh mushrooms
  2 cups
• Beurre
  50 g
• 1 and a half tablespoons of unfilled flour
  1.5 tablespoons
• 2 medium cloves of finely chopped garlic
  2 cloves
• Fromage Jaune
  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
• Steak de poulet
  0.5 kg

Mesures

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.

   Matériel requis:

   Poêle à frire

   2 minutes
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 minutes
3. 3

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

   2 minutes
4. 4

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

   2 minutes
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 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Beurrepour 100g

Énergie717 kcal

Protéines0.85 g

Lipides totaux81 g

Glucides0.1 g

Sucres totaux0.1 g

Fromage Jaunepour 100g

Énergie61 kcal

Protéines3.3 g

Lipides totaux3.3 g

Glucides4.7 g

Sucres totaux4.7 g

Vitamine B120.46 mcg

Iode26 mcg

Steak de pouletpour 100g

Énergie165 kcal

Protéines31 g

Lipides totaux3.6 g

Graisses saturées1 g

Cholestérol85 mg

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques