0.25 teaspoon nutmeg, salt and freshly ground black pepper
2 tablespoons cooked peas
0.5 teaspoon parsley for garnish
First, cook the pasta in plenty of water.
Add salt and pepper to the chicken breasts and grill them.
Next, prepare the remaining ingredients. Dice the roast chicken, wash and chop the mushrooms.
Add a little olive oil and sauté the mushrooms and peas with a little salt. Once the liquid from the mushrooms evaporates, add the chicken. Add salt, pepper, and parsley. Sauté for several minutes then set aside.
Now, prepare the cream. Heat the oil and add the flour, stirring well. Next, add the white wine, broth, milk, nutmeg and adjust the salt.
Mix the pasta with the sautéed ingredients and add a tablespoon of Parmesan cheese.
Pour the mixture into a baking dish and top with the remaining mixture of Parmesan cheese and breadcrumbs.
Cook it au gratin in the oven (180ºC) for 25 minutes until golden brown on top. Ready to serve!
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