Give your leftover fettuccine new life by making it into a cheesy, bacon-y frittata.
150g cooked fettuccine
1 tablespoon olive oil
300g chicken breast into strips
200g diced bacon
150ml fresh cream
75g grated parmesan
2 tablespoons chopped parsley
200g 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 350ºF (180°C) for 20 min or until firm.