Give your leftover fettuccine new life by making it into a cheesy, bacon-y frittata.
150 grams cooked fettuccine
25 grams butter
1 tablespoon olive oil
300 grams chicken breast into strips
200 grams diced bacon
150 milliliters fresh cream
75 grams grated parmesan
2 tablespoons chopped parsley
200 grams mozzarella cheese
Let's get Cooking...
Season the chicken with salt and pepper. Heat the butter and oil in a skillet and sauté the chicken, then add the bacon and fry until cooked. Reserve.
Beat the eggs with the cream and parmesan cheese.
Mix the chicken, bacon and parsley to the already cooked pasta. Arrange it in a baking dish, add the egg mixture and cover with mozzarella cheese. Place in the oven preheated at 350°F (180°C) for 20 min or until firm.