John Myers
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Two Fettuccine Pasta
The perfect two fettuccine pasta recipe with a picture and simple step-by-step instructions.
Chicken and spinach fettuccine:
- 2 Pc. Chicken breast fillets
- Oil
- 140 g Young spinach fresh
- 150 g Tomatoes
- 150 g Bacon
- 1 tsp Salt
- 1 tsp Pepper
- 500 ml Milk
- 340 g Fettuccine
- 100 g Parmesan
Broccoli pesto fettuccine:
- 350 g Broccoli
- Oil
- 300 g Cherry tomatoes
- 150 g Pesto
- 340 g Fettuccine
- 50 g Parmesan
- 1 tsp Salt
- 1 tsp Pepper
Chicken and Spinach Fettucchine:
- Wash the chicken breast fillets, pat dry and cut into bite-sized pieces. Leave the bacon in a pan, clean the spinach and finely dice the tomatoes.
- Heat the oil in a sufficiently large saucepan. Fry the poultry pieces in it. Add the spinach, tomatoes and bacon. Season with salt and pepper. Pour in the milk and let everything simmer briefly.
- Cook the fettucchins al dente according to the instructions on the packet. Drain, drain and add to the saucepan to the poultry and spinach mixture. Stir in. Finally stir in the grated Parmesan and serve immediately.
Broccoli pesto fettuccine:
- Wash broccoli and cut into florets, wash cherry tomatoes and cut in half.
- Put broccoli florets in a saucepan. Add the oil, as well as the cherry tomatoes and the pesto. Mix everything well and let cook briefly until the broccoli is firm to the bite.
- Meanwhile cook the fettuccine al dente according to the instructions on the packet, drain and drain. Then add to the vegetable mixture in the saucepan and stir in.
- Add the grated Parmesan and season with salt and pepper. Serve immediately.
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