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Cook the fettuccini al dente. Bring the soup and cream
to the boil in a pan. Sesaon the meat with salt and pepper and place in
the sauce. Cover and simmer for about 15 minutes,
turn from time to time. Remove from the pan and stir in half of the
cheeseand season the sauce with salt and pepper. Cut the chicken breasts
into strips
and put back into the sauce.
Chop the radiccio, wash and spin dry. Drain the pasta, let it drip off
and arrange on the plate with the radiccio. Put the chicken and sauce on
top.
Season everything with pepper and crumble the remaining cheese over the
top. Serve garnished with parsley. |
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