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Chicken fillet with Fettuccine and sauce "Alfredo"

Surprise your nearest and dearest and show them your true inner-chef!
Preparation  / 30 min
  • Let 1 liter of water with a pinch of salt boil.
  • Fry salted chicken breasts in a covered pan, on 1 tablespoon of olive oil, 10 to 15 minutes (depending on thickness). Turn occasionally until roasted from all sides.
  • Meanwhile put the pasta into the boilling water and cook according to the instructions on the package. Drain and keep warm.
  • Remove the roasted chicken breast from the pan and keep warm.
  • Using the same oil from the frying pan heat up butter, add yoghurt to it, a little bit of salt and garlic powder.
  • When boiling, add the parsley, grated cheese and the hot pasta and stir everything well together.
Serving suggestion
Instantly, while it is still hot, first place the noodles on the place with the sauce and then put the chicken filet over it.

Chef's tip
Always leave a little watr from cooking pasta and add to the sauce if it seems too thick.
Ingredients  / serves 2
chicken breast fillets Cekin

olive oil
200 g Fettucine (ribbon pasta)
150 g Greek yoghurt Vilikis
2 tablespoons of butter 'z bregov
100 g finely grated hard cheese Vindija Bovidur

a pinch of garlic powder (or granules)
1 tablespoon chopped fresh parsley leaves
  salt and pepper

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'z bregov butter Bovidur Chicken breast fillets
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