Fettuccine pasta with chicken in a magnificent creamy sauce, which becomes even creamier thanks to gruyere cheese and parmesan composition. A pinch of fresh nutmeg will add the necessary a spicy note that goes well with a creamy taste. Cook the sauce of fried vegetables in white wine and cream with cheese, and then add finely chopped chicken breast. She is very fast is preparing, and in five minutes you can intervene in a delicious sauce boiled pasta fettuccine. Sprinkle pasta before serving chopped sugar pea pods and fresh leaves celery. 
Time: 40 мин. Difficulty: Easy Servings: 4-6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Butter
- 1 shallot, chopped
- 2 stalks of celery, finely chopped + chopped leaves for filing
- 2 carrots, grated
- 1 tsp chopped fresh thyme
- 0.5 tbsp. dry sherry silt 1,5 Art. oily cream of white wine
- 1.5 tbsp. fat cream
- Pinch of Freshly Grated Nutmeg
- 600 gr skinless chicken breasts and bones sliced into thin strips
- 1 tbsp. grated Gruyere cheese (about 120 g.)
- 1/4 Art. grated parmesan
- 1/4 Art. chopped fresh parsley
- 350 gr fresh fettuccine pasta
- 1 tbsp. sugar peas, peel the tips, peas chop thinly
Recipes with similar ingredients: butter, shallots, celery, carrots, thyme, sherry, white wine, cream, nutmeg walnut, chicken breasts, Gruyere cheese, Parmesan cheese, parsley, pasta fettuccine, sugar peas in pods
Recipe preparation:
- Bring salted water in a large saucepan to a boil. By melt in a large skillet over medium-high heat butter. Add shallots and fry until light. softening, about 1 minute. Add celery, carrots, thyme, 3/4 tsp salt and a little ground black pepper and fry until vegetables do not soften, about 2 minutes. Pour in the sherry and cook while it is do not evaporate a little, about 2 minutes. Add cream and nutmeg walnut and bring to a boil. Reduce heat to moderate and cook. at a slow boil until the sauce thickens a little, about 5 minutes.
- Put the chicken in the sauce, increase the heat to medium and simmer until ready, about 3 minutes. Add gruyere and parmesan and continue cook, stirring until the cheese melts and the sauce thickens, about 2 minutes (with a slight boil). Add parsley, salt and pepper.
- Put the paste in boiling water and cook according to recommendation on the packaging. Drain, put the paste in the sauce and mix. Sprinkle with chopped peas, serve with leaves сельдерея.
