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Fettuccine on Green Island

A community recipe by Martin The Cook

Not tested or verified by Nigella.com

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Introduction

Light main dish, to make u feel good but not to heavy :)

Ingredients

Serves: 2

18 ounces fettuccine
2⅕ pounds fresh spinach
2 cups pesto
2 cups plain yogurt
5 ounces parmigiano cheese
4 medium champignons
4 chicken breasts
herbs
1 pinch of salt
1 pinch of pepper

Method

Fettuccine on Green Island is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Prepare the pasta, put it in to boiling water with a little bit of salt and oil. About 7 -14 m it will take. wash the spinach, and let it dry.

Mix all the herbs for the chicken and sprinkle them over the chicken breast prebrushed with olive oil.

Put the breasts on the grill for a 3-5 min each side. In a pot with a little bit of water put the spinach put it on a small heat and wait until it's gonna me tender but not spinach puree:)In two different small pan's put some butter and put all of pesto in one and all of peeled and diced mushroom's, at both type's of sauce, use the half of parmigiano cheese and one cup of yogurt each pan.

When Spinach is ready, and pesto sauce, mix it with them selves. Then make a Disk on a plate with the spinach & pesto sauce.

The Diameter of a spinach disk should be of 70% of a plate, thickness less than a 1 cm. Then mix the fettuccine pasta with the creamy mushroom sauce, and put the little mountain of it on the spinach disk, cover with two half's of a grilled chicken breasts.

Smacznego:) (mean's Bon Apetit, or Enjoy in Polish)