Pasta with béchamel sauce and chicken


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.

Bon appetit!