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🍽️ Fettucine alfredo con funghi e prosciutto

545 kcal · 70 min · 4 porzioni

Ingredienti

• 200 g Fettuccine
• 100 g funghi champignon
• 100 g prosciutto cotto
• 100 ml panna da cucina
• 50 g parmigiano reggiano
• 1 spicchio d'aglio
• 1 cucchiaio olio d'oliva
• sale e pepe q.b.

Preparazione

1. 1. Rinse the chicken fillets briefly under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the fillets into two or three bite-sized pieces depending on their size.
4. 4. Season the meat pieces generously with salt and pepper.
5. 5. Place the seasoned chicken pieces in a lightly greased baking dish.
6. 6. Slice the onions into thin rings.
7. 7. Heat the butter in a pot.
8. 8. Sauté the onion rings in the hot butter for about 15 minutes until soft.
9. 9. Let the onions brown slightly to develop more flavor.
10. 10. Sprinkle the onions with the flour and let it cook briefly.
11. 11. Season the onion-flour mixture with salt and pepper.
12. 12. Deglaze the mixture with the vegetable broth and the cream.
13. 13. Let the sauce come to a brief boil to thicken slightly.
14. 14. Pour the finished sauce evenly over the chicken fillets in the dish.
15. 15. Preheat the oven to 200 degrees Celsius with top and bottom heat.
16. 16. Place the baking dish in the preheated oven for 30 minutes.

Valori per porzione

• kcal: 545
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 9 g