Fettuccine Alfredo with Chicken and Mushrooms

Ingredients

• 500 g fettuccine pasta
• 700 g boneless chicken breast
• 1 cup cooking cream
• 1/2 liter full‑fat milk
• 1 cup fresh or canned mushrooms, chopped
• 3 cloves garlic, crushed
• 1 onion, grated
• 1 medium tablespoon mustard
• 3 tablespoons soft butter
• 3 tablespoons vegetable oil
• Fresh or dried basil, rosemary, and wild thyme leaves
• 1/2 cup grated Emmental or mozzarella cheese
• 1 teaspoon black pepper
• 1 medium tablespoon garlic powder
• 1 teaspoon paprika or sweet red pepper powder
• 1 teaspoon cardamom powder
• 1 teaspoon ground cloves
• 1 teaspoon lemon zest
• 1 teaspoon grated nutmeg
• 1 teaspoon white pepper
• 1 chicken stock cube
• Salt to taste

Method

1. Boil the pasta in about 1 liter of water with a little salt and 1 tablespoon of oil... when cooked, drain the cooking water, rinse with cold water, then leave to drain.
2. Wash the chicken well and rub it with lemon, then cut it into wide slices.
3. Season the chicken with black pepper, cardamom, cloves, lemon zest, salt, and garlic powder, and mix well.
4. In a skillet, put the butter and oil and fry the chicken pieces over low heat until they turn golden and are cooked through... then remove the chicken from the heat.
5. Put the grated onion in the same skillet, sauté briefly then add the garlic and mushrooms and stir... after a short while, add the whipped cream with the milk, mustard, the stock cube, nutmeg, white pepper, and the chopped herb mix... bring the mixture to a boil then add the chicken pieces to simmer briefly with the cream mixture; then remove again, cut the chicken into long strips, and set aside.
6. Add the cheese over the cream mixture then the cooked pasta... mix the ingredients well and let them simmer over low heat for an additional 7 minutes...
   Timers: 7 min
7. Pour the fettuccine Alfredo into the serving dish, arrange the chicken strips on top and garnish with fresh basil leaves... then serve hot...