Peanuts 1/2 cup
Chicken breast 1 pc
Frozen mushrooms (porcini or champignons) 1 stack.
1 tbsp butter l.
Grated cheese 50 g
Flour 1 tbsp. l.
Milk 3.2% fat. 1-1, 5 stacks
Fettuccine paste 200 g
Parmesan cheese (for garnish)
Salt to taste
Pepper to taste
Finely chop the peanuts with a knife.
Fry a little.
Chop the chicken finely.
Fry the chicken in vegetable oil.
Add mushrooms, salt and pepper and cook until tender.
Melt the butter in a saucepan.
Add flour, fry a little. Then add milk, peanuts and grated cheese. Bring to a boil and wait until the cheese is melted over low heat.
Boil the pasta and pour into a colander.
Combine everything together in a deep skillet and season with spices.
Serve sprinkled with Parmesan cheese.