Creamy Chicken and Mushroom Fettuccine

Directions:

In a bowl, combine the chicken strips with salt, black pepper, wheat flour, olive oil, and crushed red pepper. Mix well and set aside to marinate while you prepare the other ingredients.
Prepare the Ingredients:

Slice the button mushrooms and chop the onion. Mince the garlic.
Cook the Chicken:

In a large pan, heat 16g of cooking oil over medium heat.
Add the marinated chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Sauté the Vegetables:

In the same pan, add 20g of unsalted butter.
Once melted, add the chopped onion and sauté until translucent.
Add the sliced mushrooms and minced garlic, and cook for another 3-4 minutes until the mushrooms are soft.
Cook the Pasta:

Add 400ml of water, 150g of milk, and 150g of heavy cream to the pan.
Bring to a simmer, then add 3g of salt and the fettuccine.
Cook the pasta in the sauce, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 10-12 minutes.
Combine and Serve:

Return the cooked chicken to the pan and mix well.
Season with black pepper to taste and turn off the heat.
If desired, garnish with chopped parsley and crushed red pepper before serving.