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Preparation Time : 15
Cook Time : 45
Total Time : 60
8 oz fettuccine noodles
3 chicken breasts, washed, drained, and cut in chunks
3 garlic cloves, minced finely
4 tsp basil pesto
1/4 cup full cream
1/4 cup chicken broth
1 tsp salt or to taste
1 tsp 1 tsp black pepper powder
1/4 cup asiago cheese
1 tsp dry red chilli flakes
2 tbsp almond powder
2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried parsley
1/4 cup shredded cheese
Preheat oven at 375 def F.
Boil fettuccine as per packet instructions. Drain the noodles, apply little oil and salt to the noodles.
Marinate chicken with little salt, black pepper powder, onion powder, and garlic powder for 10-15 minutes.
Heat oil in frypan. Add minced garlic. Saute for few seconds.
Add pesto and chicken and saute till chicken changes color and is cooked well.
Add broth, cream, red chili flakes, almond powder, black pepper powder, and adjust salt as per taste.
Add asiago cheese and stir well.
Bring the sauce to a simmer and let it thicken. Cool the chicken thoroughly.
Arrange 14 noodles horizontally and overlap 14 noodles vertically over the others (resembling a plus sign).
Place some chicken in the center of noodles.
Cover the chicken with noodles from all sides.
Drizzle cheese over the noodles parcel.
Bake in oven for 15 minutes flipping it for last 5 minutes of baking time.
Garnish with dried parsley.
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