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In a large sauce pan, melt Butter over medium heat, add Hot Water, MAGGI Chicken Stock, and cooking Cream and simmer for 5 minutes taking care not to over boil cream.
Add Bleu Cheese, Parmesan Cheese and Walnuts to the sauce and simmer on low heat until cheese is melted and sauce is somewhat even.
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and add cooked pasta to the sauce.
Gently toss until Fettuccini is evenly coated with the sauce, transfer to a serving dish and serve immediately.
Per Portion of 300g
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