A classic dish that never goes out of fashion!
Serves: 5
Ingredients
- 500g fettuccine
- 30g butter
- 250g chicken breasts, thinly sliced into strips
- 200g bacon, sliced
- 30ml olive oil
- 20g (7cloves) garlic cloves - peeled, crushed and chopped
- 200g fresh mushrooms, sliced
- 500ml Millac gold
- 5ml dried Oregano
- 4-5 fresh rosemary leaves
- salt and white pepper to taste
- 4-5 small sprigs of rosemary
Method
- Cook the fettucine in plenty of boiling salted water for 15-17 minutes or until al dente. Drain when cooked
- In a suitable pan, heat the butter, add the chicken and bacon and fry until lightly coloured
- Add the olive oil, garlic and mushrooms and continue cooking for 3-4 minutes
- Pour in the Millac Gold and bring to the boil, add the herbs and seasoning and cook for 2-3 minutes
- Blend the cooked fettucine with the chicken and mushroom sauce
- To serve, portion into bowls, sprinkle with shaved or grated parmesan cheese and garnish with a sprig of rosemary
Note:
When adding the Millac Gold to the oil, garlic and mushroom, ensure that is not too cold. This will ensure it does not separate.
