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fettuccine the huntress
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
6 servings
Ana Clara
@anapossi- Ingredients
- Recipe
- fettuccine500 g
- Onion1 unit(s)
- Tomato5 unit(s)
- Garlic (clove)4 unit(s)
- Seasonings1 to taste
- Chicken breast200 g
- Cottage cheese1 tablespoon
- cream2 tablespoon
- Buffalo Mozzarella1 unit(s)
- Parmesan1 to taste
- Let's start our recipe by making the tomato sauce, cut the onion and garlic into small cubes, let it sauté. Hit the 5 tomatoes in a food processor or blender, after sanitizing them well. Place the tomatoes along with the onion and garlic in the pan, season with salt, pepper, bay leaf, basil and oregano. Add a little water and let it boil until it forms a medium thick and very tasty sauce.
- Place the chicken breast in the pressure cooker, sauté, gather the seasonings of your preference (salt, garlic, onion, pepper) put water and leave it under pressure for 10 min. Remove from pressure and shred coarsely.
- Bring water to boil with salt and a drizzle of oil, add the macaroni and cook for the time required and as requested on the package.
- Now add the coarsely shredded chicken in the tomato sauce, add the spoons of curd and cream and let it boil a little longer, adjust the seasoning.
- Drain the pasta when ready and add to the sauce pan, wrap all the pasta with the sauce. To finish, break up a buffalo mozzarella on top of the noodles and serve!
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