INGREDIENTS
2
skinless chicken breasts
40 g
cornflour
1 tsp
freshly chopped parsley (could use dried as well)
cracked black pepper, a few good grindings
1 tbsp
thermomade veggie stock
450 g
milk
400 milliliters
pure cream
60 g
tasty cheese, diced roughly
100 g
parmesan cheese, diced roughly
40 g
butter
2
large garlic cloves
500 g
fettuccine pasta