Chicken Alfredo

Serving for 2 to 3 persons

Ingredients

1 small pack of mushrooms, cleaned and sliced
2 large chicken breasts, cut into cubes
3/4 pack of fettuccine pasta
3/4 cup of  double cream
1/2 cup of milk
5 tablespoons of butter
1 tablespoon of olive oil
1 large clove of garlic (chopped finely)
1/2 cup of grated Parmesan cheese
1 tablespoon of flour (sifted)
few sprigs of fresh parsley (chopped)
salt and black pepper

Method

1. Add the olive oil and one tablespoon of butter to a large frying pan and place on medium heat.

2. When the pan is hot add the sliced mushrooms, sprinkle with a little salt, then cook for about 3 or 4 minutes per side until brown.

3. While the mushrooms are cooking bring a large pan of salted water (use about 2 teaspoons of salt) to the boil.

4. Set aside the cooked mushrooms and then add the chopped garlic to the frying pan. Cook gently for about a minute, then add the chicken cubes. Stir continuously so that the chicken cooks on all sides. Sprinkle with a little salt and black pepper. Remove the chicken from the pan when cooked and set aside with the mushrooms you cooked earlier.

5. Add the dried fettuccine to the pan of boiling salted water and cook for about 8 to 10 minutes until al dente (or according to the packet instructions). Strain the pasta when cooked, then return to the saucepan. 

6. Add the remaining butter to the empty frying pan on a medium to low heat and when the butter has started to melt, add the cream and the milk stirring continuously. Slowly sprinkle in the flour while continuing to stir. The sauce should start to thicken after about 5 minutes of stirring, at which point add the Parmesan cheese and simmer gently for 2 to 3 minutes. Sprinkle in some salt and pepper to taste and add the chopped parsley.

7. Stir in the cooked chicken and mushrooms to the sauce, and simmer gently until the chicken and mushrooms are warmed through.