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  • Rotisserie Chicken Fettuccini W/ Whitewine Cream

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    Rotisserie Chicken Fettuccini W/ Whitewine Cream
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 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)

    Directions

    1. 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.
    2. 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.
    3. 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 pan…do not reduce this liquid all the way). Reduce heat to medium-low.
    4. 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).
    5. 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).
    6. Remove the sauce from heat and stir in the chicken.
    7. Put together the sauce/chicken with the noodles. Stir well to coat.
    8. 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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