Ingredients
- Chicken breasts.
- Fettuccine.
- Olive oil.
- ADS Milk.
- Liquid cream.
- Grated Parmesan cheese.
- Chopped parsley.
- Sweet red bell pepper.
- Sweet yellow bell pepper.
- Sweet green bell pepper.
- Crushed garlic.
- One large onion, chopped.
- Half a teaspoon of black pepper.
- One teaspoon of: paprika, ground cardamom, turmeric, garlic powder, onion powder, salt, oregano, basil.
- Heat two tablespoons of olive oil in a thick pan, then add the chicken breasts and stir until cooked.
- Add the garlic, onion, salt, paprika, cardamom, turmeric, oregano, basil, and black pepper, and stir the ingredients well.
- Add the oil, onion, and garlic to the pan, stir, then add the milk and cream, and let the mixture come to a boil.
- Add the fettuccine, the colorful bell pepper cubes, and stir gently.
- Leave the mixture for a few minutes until the fettuccine is cooked and absorbs most of the milk, ensuring the white sauce doesn't
- dry out completely. Then add the chicken mixture and cheese, stirring everything well with the pasta.
- Sprinkle some cheese and parsley on top, and serve the fettuccine immediately.
