Fetuccin Pasta

We offer recipes incredibly delicious and aromatic pasta fettuccine in creamy sauce. Components that determine the taste of the food can be chicken with mushrooms or salmon with shrimps.

Pasta fettuccine with chicken in creamy sauce - recipe

Ingredients:

• fetuchini paste - 240 g;
• fillet of chicken breast - 320 g;
• champignons - 220 g;
• cream of medium fat content - 390 ml;
• garlic teeth - 3-4 pcs .;
• curry - 2-3 pinch;
• cheese - 55 g;
• sunflower or olive oil refined;
• fresh parsley leaves;
• salt of stone and freshly ground black pepper.

Preparation

It is necessary to pre-marinate the chicken for a while. To do this, cut it with small slender brusochkami, season with ground curry, black pepper, salt, mix well and leave for about thirty minutes at room conditions.

Now we set the fettuccini to be brewed, and at the same time we begin to prepare the sauce. In the refined sunflower or olive oil heated in a frying pan, we spread out the pickled chicken, brown the slices in a high heat. To semi-prepared meat lay out pre-washed and chopped champignons and fry the ingredients with periodic stirring until ready. At this stage, add a little chopped garlic, pour in warm cream, warm up to a boil and remove from heat. On the readiness of fettuccine mix them with cooked creamy sauce with chicken and mushrooms, season with parsley leaves, sprinkle with grated cheese and then serve it to the table.

How to cook feta-pasta with salmon and shrimps?

Ingredients:

• pasta fetuchini - 490 g;
• salmon fillets fresh - 390 g;
• peeled small prawns - 390 g;
• zucchini courgette - 320 g;
• cream of medium fat content - 390 ml;
• garlic teeth - 3-4 pcs .;
• aromatic dry herbs (mix) - 2-3 pinch;
• cheese (preferably Parmesan) - 55 g;
• sunflower or olive oil refined;
• leaves of fresh basil and oregano;
• salt of stone and freshly ground black pepper.

Preparation

Prepare fettuccine with seafood even easier and faster than with chicken. Simultaneously, we put the paste to cook, and place a pan or saucepan on the plate of the plate, into which we pour quite a bit of oil. Now cut small-sized salmon and chop the garlic and put the ingredients to fry with periodic stirring. Minutes through three we put the cleared shrimps and fry as much, stirring. After that, add the cubes of zucchini, and after two minutes, pour in the cream and a little water from cooking the fettuccine, throw fragrant dry herbs, pepper and rock salt to taste. Warm the sauce for another five minutes, and then put into it ready-made fettuccine, stir, warm up for a minute and remove from heat. When serving, season the fettuccine with salmon and shrimp parmesan and fresh basil leaves and oregano.