Ingredients

• Fettuccini 150g
• Chicken breast 2 pcs
• Mushroom 4 pcs
• Broccoli ¼ bunch
• Onion ½
• chopped garlic ½ tsp
• whole garlic 3 bulbs
• Bay leaf 1 sheet
• Chicken stock 2 pcs
• CKJ Korean red ginseng extract 1 tsp
• Whipped cream 1 cup
• Milk 1 cup
• White wine 2 tbsp
• Cherry tomato 4 pcs
• Grinded parsley 1tbsp
• Water 3 cup
• Olive oil 2 tbsp
• Salt, black pepper, basil little bit

1. Pour water into a pot to boil, add olive oil, salt, and fettuccini. Mix the cooked fettuccini with olive oil.
     
    
2. Put chicken breast into boiling water, add onion, garlic, bay leaf and boil for 15 more minutes.
    
    
3. Cut the chicken breast from #2, add chicken stock and ginseng extract into water.
    
    
4. Chop the remaining onion, cut mushroom and broccoli into small pieces.
    
5. Panfry the vegetables from #4.
    
    
6. Add white wine on #4, add chicken stock and ginseng extract broth from #3
    
7. Add basil into #6. Add fettuccini, chicken breast, and broccoli when it starts boiling. Add salt and pepper as desired.
    
8. Add cream and milk on #7 and stir until it becomes thick.
    
9. Place #8 on a plate. Decorate with cherry tomato and parsley.
    
10. Serve and enjoy!