Chicken Fettuccine
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
4 cups
- Serves:
- 4
ingredients
- 1 3⁄4 cups chicken broth
- 3 tablespoons butter
- 1⁄4 cup diced onion
- 1⁄2 cup mushroom
- 1⁄4 teaspoon sea salt (to taste)
- 1⁄4 teaspoon black pepper (to taste)
- 2 cups chicken meat, fully cooked, no skin
- 1⁄2 cup heavy cream
- 1 lb fettuccine, cooked rinsed and oiled
- 1⁄2 cup fresh grated parmesan cheese
- 2 tablespoons chopped parsley
directions
- Warm the broth to a simmer in a sauce pan.
- In another 4-quart pot, heat the butter over medium-high heat and sauté the onions until they become translucent.
- Add the mushrooms and sauté for an additional minute, then add the flour.
- Cook for two more minutes or until the flour is smooth and has no lumps.
- Whisk the broth into the onion and flour mixture.
- Season with salt and pepper. Add the chicken meat, cream and fettuccine, and cook the mixture just until heated through.
- Make sure the pasta is not dry or clumpy. If it is, add a bit more broth to make it lucid.
- Serve with fresh-grated parmesan cheese and chopped parsley for garnish. Refrigerate any leftovers.
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RECIPE SUBMITTED BY
Karen E.
Rathdrum, Idaho