How to Make Chicken and Mushroom Fettuccine

Ingredients

• 1/2 kilo boneless chicken breast
• 500 grams fettuccine
• dry (bulb) onion
• 4 cloves of garlic
• 1 small sweet green bell pepper
• 1 small sweet red bell pepper
• 1/2 cup peas
• grated carrot
• 1/2 cup corn
• 1 cup mushrooms
• One carton of liquid cooking cream for cooking, or ready-made béchamel sauce.
• Salt
• Black pepper
• How to make the béchamel sauce:
• You can replace the liquid cream with béchamel sauce: put 2 tablespoons ghee or butter and 1 tablespoon flour in a saucepan over the heat and stir well for one minute. Gradually add 3 cups of milk, whisking by hand to prevent the flour from clumping. When the sauce comes to a boil, add salt, a pinch of black pepper, and 1/2 cup mozzarella cheese, and stir well. Add more milk if needed.

Method

1. Soak the chicken for 5 minutes in water, vinegar, and salt. Wash it well and drain it, then fry it in a little butter. Add water and boil until cooked through. Cut into strips and set aside.
   Timers: 5 min
2. Sauté the onion and garlic in a little butter until softened. Then add the chopped carrot, pepper, peas, mushroom, and corn gradually. When the vegetables are cooked, add the cream, chicken pieces, salt, and black pepper, and let the cream come to a boil...
3. Add the cooked pasta and stir briefly over the heat. Serve the chicken and mushroom fettuccine topped with the buttered peas and serve hot....
4. To make the bechamel sauce: You can replace the cooking cream with bechamel sauce. Put 2 heaping tablespoons of ghee or butter with 1 tablespoon flour in a pot over medium heat and stir well for 1 minute. Gradually add 3 cups of milk, whisking with a hand whisk so the flour does not clump. When the sauce boils, add salt, a pinch of black pepper, and 1/2 cup mozzarella cheese, and stir well. Add more milk if needed.
   Timers: 1 min