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Peel and chop finely garlic and onion. Cut spring onions
diagonally into rings.
Fry chicken on each side 5 minutes, season with salt and pepper and keep
warm. Sauté garlic over low heat. Sauté onion and gently glassy. Douse
with soup and simmer for 10 minutes. Stir in cream, milk, spring onions
and Parmesan. Simmer sauce until it thickens slightly.
Boil Fettuccini in salted water al dente. Cut the meat into strips,
place over the noodles and cover with the sauce. Garnish with parsley. |
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