Preparation Start heating the margarine in a pan on a medium fire and, whenever it begins melting, add the chopped onion until it browns and add the chopped chicken afterwards. Let everything cook until the meat starts browning (10 minutes approximately). At the same time, boil the fettuccine in a pot with some salt. It is important to follow the boiling instructions since they vary depending on the type of pasta. We recommend ‘al dente’. Once the chicken is ready, add the liquid cream and let everything cook on a medium fire for about 10 minutes (until it begins thickening). After that, add salt and pepper to your liking altogether with a pinch of nutmeg. Pour the sauce over the pasta and toss thoroughly to make sure the pasta is impregnated by the sauce. Lastly, sprinkle some Parmesan cheese on top for the final touch. Presentation You can serve the fettuccine with chicken and Alfredo sauce in a deep platter and use parsley branches to decorate.
