** Sauce should be cooked once the pasta is cooked & should be immediately served.
2 Big cans of Campbell Cream of Mushroom Soup (or any flavor of it that you prefer)
1 Big can of Nestle Cream
1 can of fresh milk (use the can of Nestle Cream to measure the fresh milk)
1 big chicken breast (chopped to at least 1/2cm in size)
2 strips of bacon (fried to crisp then chopped into small bits)
1 cup of quickmelt cheese (used as topping)
1 cup of mozarella cheese (although when i cook it i use more than 1 cup, so it'll be your choice if you want to add. just make sure it won't dry the sauce.
1/2 clove of garlic (chopped)
1 medium size of onion (chopped)
1/2 cup of butter (but for health buff use at least 3Tbsp of olive oil instead)
1 500g of spinach fettuccine or any pasta you prefer.
salt & pepper to taste
1 small can of button mushrooms (chopped or sliced); drained thoroughly.
TO DO:
1. Put the butter (or oil) on a skillet then add the garlic & onion. REMINDER: please DO NOT let the pan or even the oil heated up first. once you wait for the oil to heat up before adding the garlic & onions, it will lose their natural taste. Instead of having a "garlicky" taste it might give a burned flavor.
2. after sauteing for a while, add the chopped chicken breast. once cooked add the mushroom.
3. Pour the campbell soup, nestle cream & the milk. REMINDER: everytime you cook any food that has milk for ingredients, make sure you stir on one direction only. THis would maintain the consistency of the milk & prevention to spoilage.
4. let it simmer DO NOT boil. put salt & pepper to taste.
5. Place the cooked pasta on a plate. sprinkle at least a handful of some mozarella (or quickmelt if you prefer) on top. POur the sauce then sprinkle some bacon bits. Serve while still hot & with garlic bread.
FOR GARLIC BREAD:
1. put butter on a slice of toast then cut into 4 slices. Sprinkle with garlic powder (McCormick) then toast for at least 2minutes or once butter melts.
HOPE YOU'LL LIKE IT. YOU CAN ADD CHOPPED CARROTS OR OTHER VEGGIES IF YOU LIKE.
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