Apart from my no-brainer spaghetti recipe that I just made a-days back, I attempted at making chicken carbonara in fettucine pasta or pasta alfredo.
Ingredients:
1/2 kilo fettucine
2 cartons Nestle Cream
1/2 cup fresh milk
3 slices of chicken breast
2 tablespoons Oregano
1/2 cup crushed garlic
1 tablespoon butter/margarine
1/2 cup grated cheese
1. Now just to start things off – I forgot to add Campbell’s Cream of Mushroom sauce. Please don’t. 
2. Boil chicken breast with water and salt. Drain and slice it to cubes.
3. In low heat, cook garlic in butter till brown. Mix in cream, milk and oregano.
4. Toss in the pasta and the chicken.
5. Spread parmesan on top.
6. Bake/Microwave.
Note: Nestle Cream now has their newest Nestle D’Light Cream but it retails at P44 compared to Alaska’s Cream for P38. Your choice.
You might wonder why I don’t have a photo of the finished product is because we ate it all. What did you expect??
Tags: carbonara pasta, fettucine pasta, Kristine Roa, nestle cream, nestle d lite cream, pasta alfredo
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