Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
1 |
tbsp | oil | |
|
1 |
clove | garlic | minced |
|
1 |
medium | onion | chopped |
|
1 |
green pepper | thinly sliced | |
|
½ |
lb | mushrooms | sliced |
|
1-1/2 |
sticks | butter | |
|
¾ |
cup | heavy cream | |
|
8 |
oz | fettuccini | cooked |
|
1-1/4 |
cups | parmesan cheese | grated |
|
¼ |
tsp | nutmeg | |
|
|
salt and pepper | ||
|
1 |
lb | broccoli | chopped |
|
1 |
chayote | thinly sliced and cooked | |
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Recipe Instructions:
- To boil: halve chayote and place in a wide frying pan in 2 inches of water and boil, covered until tender, about 25-35 minutes.
- Heat the oil in a large skillet, add the garlic, onion, green pepper and mushrooms.
- Sauté over medium-high heat until slightly tender, about 5 to 8 minutes.
- In a large saucepan melt the butter. Reduce heat and add cream.
- Cook until warm, but do not allow the cream to boil.
- Place the cooked fettuccini in a large bowl and pour cream mixture over it tossing to coat.
- Combine 1-1/2 cups of cheese, nutmeg and seasonings; sprinkle cheese mixture over the noodles and toss again