Fettuccine With Beef Tenderloin And Chicken
|Olive oil||2 Tablespoon|
|Beef tenderloin||6 Ounce, sliced (Raw)|
|Chicken breast||6 Ounce, sliced (Raw)|
|Finely chopped ginger||4 Tablespoon (Preferably Gari / Sushi Pickled Ginger, Available In Specialty Section Of Supermarket)|
|Chopped garlic||1 Teaspoon|
|Chopped basil/1/2 teaspoon dried basil||2 Tablespoon|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Add and saute until meat is just cooked.
Remove beef and chicken.
Leave pan on a medium-high heat.
Add to hot pan.
Add to above and allow sauce to simmer approx 5 minutes.
Return meat to pan.
Add fettuccine and toss.