Fettuccine with chicken and mushrooms in cream sauce

Necessary products:

Fettuccine 250 g;

Chicken fillet 200 g;

Cooking liquid cream 200 g;

Fresh field mushrooms 200 g;

Bacon 150 g;

Salt, black pepper and dill to taste.

Method of coking:

Boil the fettuccine in salted water for 8-10 minutes. Drain! Distribute them in portions.

Cut the chicken fillet, bacon and mushrooms into julienne. Saute them in little vegetable oil. Add the cooking cream. Bring it to boil for a short time until receiving a creamy sauce.

Pour the resulting sauce over the Fettuccini portions, add the spices. Sprinkle with fresh dill and serve the dish warm.

VAS EOOD
Gabrovo, Bulgaria 5309, Bul. 3rd March No 7
E-mail: vaseood@gmail.com
Phone: +359 66801354
Fax: +359 66801355
Mobile: +359 876362663