500 g fettuccine pasta
2 pulled chicken breasts, sliced medium
1 large green bell pepper, sliced
1 medium onion, cut into small cubes
200 g mushrooms, sliced (about half a pack of canned mushrooms)
Howie Cham cooking cream packaging
2 chicken stock cubes
1 cup mozzarella cheese, grated
1 cup cheddar cheese, grated
2 tbsp vegetable oil
1/4 teaspoon sprinkled with nutmeg
1 teaspoon black pepper
1/4 teaspoon white pepper
Salt to taste
Votyuchini with chicken and mushrooms
Ingredients
Method
Boil the pasta according to the instructions on the can, then drain.
In a saucepan over the fire, put the oil and stir the onion in it until it becomes transparent, then add the chicken fillet and stir it to a white color.
Add the green bell pepper slices and stir for about two minutes, then put the chopped mushroom slices, cream of Levantine hue, broth Cube, nutmeg, white and black pepper.
Mix the ingredients of the saucepan and leave it on the fire until the consistency of the sauce becomes firm and rather dense.
In a large saucepan, put the pasta and pour over it the chicken mixture, the consistency of the sauce of which has become a little thick cream.
Stir the ingredients together, then pour them into a Pyrex tray and put mozzarella and cheddar cheese on top.
We put the Pyrex tray in the oven on the top shelf until it is slightly browned, then take it out and it is ready to serve.
