Pechuga Salsa Alfredo/hongos Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

2. 2

   Cook the Chicken

   In a large skillet over medium heat, melt 2 tablespoons of butter. Season the chicken breasts with salt and black pepper. Add to the skillet and cook for about 6-7 minutes on each side until fully cooked. Remove from the skillet and let rest before slicing.

3. 3

   Sauté the Mushrooms

   In the same skillet, add the remaining butter and sauté the sliced mushrooms until browned, about 5 minutes. Add the minced garlic and cook for an additional minute.

4. 4

   Prepare the Alfredo Sauce

   Reduce the heat to low and add the heavy cream to the skillet with mushrooms. Stir well and let it simmer for about 5 minutes. Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.

5. 5

   Combine Everything

   Add the cooked fettuccine and sliced chicken to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of pasta water to reach desired consistency.

6. 6

   Serve

   Plate the pasta and garnish with chopped parsley before serving.