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Ingredientes
- 1 whole rotisserie chicken
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 1/2 sweet onion sliced thinly in 1x1/4 inch sections
- 1 bunch of asparagus, cut into 1 1/2 inch pcs (trim ends)
- 8 ounce sliced fresh mushrooms
- 1/2 tsp minced garlic (I use refrigerated pre-chopped)
- 1 1/2 c. white wine, divided
- 1 tsp cider vinegar
- grnd pepper and salt to taste
- 1 c. heavy cream at room temperature
- 1 tbsp flour mixed with 1/4 c. cool water to reduce lumps
- 1 tbsp lemon juice
- shredded Parmesan cheese to taste
- 12 ounce fettuccini noodles (may use a spinach noodle for added variety)
Direcciones
- Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside. Save skin and bones for another use.Cook your noodles following packaging directions.
- Heat butter and oil in a medium saucepan over medium heat. Cook and stir the onions till they become translucent/soft and tender; stir in asparagus and garlic. Saute for a minute or possibly two. Stir in mushrooms. Cook over till liquid is reduced. Add in salt and pepper.
- De-glaze the pan with in 1 cup white wine and the vinegar, increase heat to high and bring to a boil. Boil liquid till it is reduced. Once it is evaporated, add in the remaining 1/2 cup wine. Boil for 1-3 min to evaporate the alcohol (there will still be most of the liquid in the panâ¦do not reduce this liquid all the way). Reduce heat to medium-low.
- When sauce is no longer boiling, slowly stir in cream. Simmer for two min. Add in a little of the water/flour mix for desired thickness (less for thinner sauce, more for thicker sauce).
- Add in the lemon juice and simmer for 1 to 3 min till desired consistency (note, you may thin the sauce with a little lowfat milk or possibly water if it becomes to thick).
- Remove the sauce from heat and stir in the chicken.
- Put together the sauce/chicken with the noodles. Stir well to coat.
- Serve the pasta garnished generously with the Parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 181 | 58% |
| Total Fat 20.37g | 25% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 242mg | 10% |
| Potassium 344mg | 10% |
| Total Carbs 5.9g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.91g | 1% |
| Protein 15.61g | 25% |
