How to Make Chicken and Mushroom Fettuccine

Home cooks love getting creative with pasta to please every taste. Here is an easy and very delicious recipe for chicken and mushroom fettuccine, with bechamel sauce included in the method for extra richness and flavor.

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2 servingsBack to recipePasta and noodles

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1/2 kilo boneless chicken breast500 grams fettuccinedry (bulb) onion4 cloves of garlic1 small sweet green bell pepper1 small sweet red bell pepper1/2 cup peasgrated carrot1/2 cup corn1 cup mushroomsOne carton of liquid cooking cream for cooking, or ready-made béchamel sauce.SaltBlack 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.

Step 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.

Cooking notes

Pasta with Cream and Pesto

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