Fetuccine in Creamy Chicken, Mushroom and Asparagus Sauce


250 grams chicken breast cut into cubes

1 large can mushroom in water

1 large can asparagus in water

1 large can cream of mushroom soup

1 250 gram pack carbonara sauce

1 box cheddar cheese grated

2 large onion

1 large bulb of garlic

2 tablespoon soya oil

1 teaspoon pepper

2 tablespoon rock salt

1/8 teaspoon fine salt

Grated Parmesan Cheese


Cook the pasta based on package instruction. Set aside once al dente

Heat the oil and sauté the onion and garlic.

Add the chicken and stir fry until light brown.

Add the mushroom and stir fry for 2 mins.

Add the asparagus and stir fry for another 2 mins.

Add the grated cheddar cheese and stir until completely melted

Add the water from the mushroom and asparagus

Add the salt and pepper

Pour on top of the cooked pasta and sprinkle grated parmesan cheese and enjoy.


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