Recipe of the day: Easy to make Fettuccine Alfredo

It’s easy to prepare and perfect for a satisfying and flavourful family meal.

This is a quick mid-week meal. The chicken can be replaced with lean beef strips or bacon.

Nutritional tip: To add to your vitamin D intake, slice your mushrooms and place them in the midday sun for just 15 minutes or longer. This will increase the vitamin D intake.

Ingredients  

• 30 ml 2 tbsp olive oil
• 250 g button mushrooms, sliced
• 2 cloves garlic, minced
• 500 g chicken fillets, about 4
• salt and freshly ground black pepper
• 300 g fettuccine
• 80 g butter
• 80 g finely grated Parmesan
• Small handful of fresh parsley, chopped
• 125 ml ½ cup double cream plain yoghurt

Instructions 

• Heat one tablespoon of olive oil in a frying pan. Add the mushrooms and sauté for 10 minutes to soften. Add the garlic and cook for another minute. Transfer to a plate and set aside.
• Season the chicken with salt and pepper. Add the remaining oil to the same pan and cook the chicken over medium heat until cooked through. Transfer to a plate and set aside.
• Cook the fettuccine in salted water until al dente. Drain but reserve one cup of the cooking water.
• Cut the chicken into bite-sized pieces. Melt the butter in the frying pan over a low heat. Add the Parmesan gradually while stirring. Add 60 ml (¼ cup) of the pasta water and mix in. Stir in the yoghurt. Add the fettuccine and toss together. Mix in the chicken and mushrooms. Add another 60 ml (¼ cup) of the pasta water, season to taste, and mix together.
• Dish the fettuccine onto warmed plates, garnish with parsley, and serve immediately.

Recipe of the day: Fettuccine Alfredo

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Recipe of the day: Baked chicken curry with avo crema

It’s easy to prepare and perfect for a satisfying and flavourful family meal.

 

This creamy and comforting chicken and mushroom Fettuccine Alfredo puts a wholesome twist on a classic dish. This is a quick mid-week meal. The chicken can be replaced with lean beef strips or bacon.

 

Nutritional tip: To add to your vitamin D intake, slice your mushrooms and place them in the midday sun for just 15 minutes or longer. This will increase the vitamin D intake.

• Author: Thami Kwazi

Ingredients

Scale 1x2x3x

• 30 ml 2 tbsp olive oil
• 250 g button mushrooms sliced
• 2 cloves garlic minced
• 500 g chicken fillets, about 4
• salt and freshly ground black pepper
• 300 g fettuccine
• 80 g butter
• 80 g finely grated Parmesan
• Small handful fresh parsley chopped
• 125 ml ½ cup double cream plain yoghurt

Instructions

• Heat one tablespoon of olive oil in a frying pan. Add the mushrooms and sauté for 10 minutes to soften. Add the garlic and cook for another minute. Transfer to a plate and set aside.
• Season the chicken with salt and pepper. Add the remaining oil to the same pan and cook the chicken over a medium heat until cooked through. Transfer to a plate and set aside.
• Cook the fettuccine in salted water until al dente. Drain but reserve one cup of the cooking water.
• Cut the chicken into bite-sized pieces. Melt the butter in the frying pan over a low heat. Add the Parmesan gradually while stirring. Add 60 ml (¼ cup) of the pasta water and mix in. Stir in the yoghurt. Add the fettuccine and toss together. Mix in the chicken and mushrooms. Add another 60 ml (¼ cup) of the pasta water, season to taste and mix together.
• Dish the fettuccine onto warmed plates, garnish with parsley, and serve immediately.