Fettuccine with Pesto Sauce

Ingredients

• 300 g Fettuccine
• salt Salt
• 300 g Cooking cream
• 3 cups Basil
• 1 cup Parmesan
• 15 g Pine nuts
• half a cup Olive oil
• 1 clove Garlic
• 1 tbsp Butter
• 200 g Mushrooms
• 250 g Chicken fillet

Instructions

1. Wash the basil in a suitable bowl, then pick through it carefully and dry it well.
2. Place the basil, Parmesan, pine nuts, olive oil, and garlic in a blender, then blend well until the pesto sauce is smooth.
3. Place a frying pan over the heat, then add the butter and let it melt.
4. Add the sliced mushrooms to the pan over high heat, and leave them until they release their water while retaining their texture.
5. Add the pesto sauce to the pan with the mushrooms, then stir the ingredients together.
6. Add the cream to the pan, then stir and leave the sauce over low heat until it thickens.
7. In a large pot, boil the fettuccine in water with salt and oil until it is not fully cooked and still has a bite.
8. Transfer the fettuccine directly from the pot to the pan with the sauce without rinsing it in cold water.
9. Stir the fettuccine with the sauce over the heat briefly until it absorbs some of the sauce and thickens.
10. Serve the fettuccine hot; it can be served with grilled chicken breast if desired.