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Mushroom chicken alfredo linguine
3'
Not included in this recipe
Treenut
Fish
Crustaceans
No Allergen Information
Ingredients
Servings
-
7 Portions
+
Linguini pasta
400 grams Linguini pasta
chicken breast, cut into strips
600 grams chicken breast, cut into strips
Olive oil
1 tablespoon Olive oil
Light cooking cream
1 cup Light cooking cream
parmesan cheese, grated
50 grams parmesan cheese, grated
Maggi® Chicken Bouillon
2 cubes Maggi® Chicken Bouillon
mushrooms, drained and sliced
1 Packet mushrooms, drained and sliced
Green pepper
1/2 cup Green pepper
Red pepper
1/2 cup Red pepper
Baby carrot
1/2 cup Baby carrot
Broccoli florets
1/2 cup Broccoli florets
Mushroom chicken alfredo linguine
Nutri value
| Carbohydrates | 49.39 g |
| Energy | 485.7 kcal |
| Fat | 18.4 g |
| Protein | 29.49 g |
| Fiber | 2.92 g |
| Sodium | 642.01 g |
| Sugar | 6.51 g |
Instructions
3 Steps
50'
Total
10'Preparation
40'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
Boil pasta as directed on the pack, reserving 1 cup of the pasta water.
Check
2 of 3
1'
Step 2
In a deep saucepan cook chicken breast in olive oil over medium high heat until fully cooked through. Add mushroom and MAGGI® Chicken Bouillon, cooking cream and reserved pasta water, reduce heat to medium low and stir in parmesan cheese.
Check
3 of 3
1'
Step 3
Add pasta to the pan and toss together with the sauce until pasta is fully coated, and serve.
Check
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Mushroom chicken alfredo linguine
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