Fettuccine Alfredo Pasta Recipe

Ingredients:

For the Pasta:
	Fettuccine Pasta 1 (With Egg)	500	Grams
	Salt	1	Half Tbsp
	Olive Oil	1	Tsp (large)

For the Sauce:
	Chicken Breast	250	Grams
	Mushrooms	200	Grams
	Thick Cream (Sour)	200	Grams
	Garlic	3	Clove
	Fresh Basil	1/4	Bunch
	Butter	2	Tbsp

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Instructions:

1. Take 4 glasses of water in a deep saucepan, add 1 level teaspoon of salt and 1 tablespoon of olive oil and bring it to a boil. Add fettuccine pasta and boil for 8-10 minutes.
2. For the sauce, wipe the mushrooms clean with a clean damp cloth or peel them with a knife. Cut the mushrooms in half and chop coarsely into half rings.
3. Finely chop the chicken breasts (in thin strips) and season with salt and pepper to taste.
4. Heat a deep sauce pan and melt the butter. Quickly turn the chopped mushrooms in a pan over high heat (so that they do not release their juices). Finely chop the garlic and add it to the mushrooms that have been roasted and drained.
5. Add the julienned chicken to the sautéed mushrooms and continue to fry together until they change color.
6. Chop the Parmesan cheese on the fine side of the grater. Finely chop the basil leaves. Put half of the cream and parmesan cheese in the sauce pan and clack for 5 minutes on the lowest heat together.
7. Take the boiled pasta into the sauce pot without straining it and mix it. Cook on low heat for another 4-5 minutes with the sauce and transfer to the serving plates without waiting. Sprinkle the remaining Parmesan cheese over the plates and serve hot. Bon Appetit!

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Pasta Pastry