Paglia e Fieno con Pollo Recipe

Name: Grotto Ristorantes Paglia E Fieno Con Pollo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 200 g Egg fettuccine; 200 g Spinach fettuccine; 400 g Chicken breast; 100 g Prosciutto; 150 g Frozen peas; 200 g Mushrooms (sliced); 250 ml Heavy cream; 100 g Parmesan cheese (grated); 2 tsp Garlic (minced); to taste Salt; to taste Black pepper; 2 tbs Olive oil

Inspired by Grotto Ristorante

Time30m

Serves4

Egg & spinach fettucine, chicken, prosciutto, peas, mushrooms & Alfredo

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Ingredients

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Pasta

7.05 oz (200 g) Egg fettuccine

7.05 oz (200 g) Spinach fettuccine

Protein

14 1/8 oz (400 g) Chicken breast

3 1/2 oz (100 g) Prosciutto

Vegetables

5.29 oz (150 g) Frozen peas

7.05 oz (200 g) Mushrooms (sliced)

Sauce

1.06 cup (250 ml) Heavy cream

3 1/2 oz (100 g) Parmesan cheese (grated)

2 tsp Garlic (minced)

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

Method

Preparation

Cook the Pasta

Bring a large pot of salted water to a boil. Add the egg and spinach fettuccine and cook according to package instructions until al dente. Drain and set aside.

Cook the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt and pepper. Cook for about 5-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from skillet and let rest before slicing.

Sauté the Veggies

In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic, mushrooms, and frozen peas for about 5 minutes, or until the mushrooms are tender.

Making the Sauce

Prepare the Alfredo Sauce

Reduce the heat to low, then add the heavy cream to the skillet with the sautéed vegetables. Stir in the grated Parmesan cheese until smooth and creamy. Season with salt and black pepper to taste.

Combining Ingredients

Combine Everything

Add the cooked fettuccine and sliced chicken to the skillet with the Alfredo sauce. Gently toss to combine. Finally, add the prosciutto and mix until heated through.

Serving

Serve

Serve hot, garnished with extra Parmesan cheese if desired.