Gegratineerde fettucine

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(2 personen)

200 gr fettucine
50 gr ontbijtspek in reepjes
1 gesnipperde ui
100 gr kipfilet in reepjes
3 gehalveerde kippenlevertjes
100 gr champignons in plakjes
2 eetlepels verse oregano en tijmblaadjes
1 1/2 dl Montanarasaus (potje, Grand'Italia)
50 gr geraspte Pardano kaas

Verwarm de grill op de hoogste stand voor en kook de fettucine volgens de
gebruiksaanwijzing beetgaar.
Bak in een droge koekenpan het ontbijtspek ± 5 minuten uit, voeg de ui
toe en bak die ± 5 minuten mee.
Voeg op hoog vuur de kip en de kippenlevertjes toe en bak die ± 5
minuten mee.
Doe de champignons en de kruiden erbij en bak nog ± 5 minuten.
Roer de saus erdoor.
Schep 3/4 van de pasta in een ovenschaal, schenk de saus erover en dek af met
de rest van de pasta.
Bestrooi de schotel met de kaas en laat het gerecht onder de grill ± 5
minuten gratineren.