Rotisserie Chicken Fettuccine
Rotisserie chicken, from the deli, shredded
Sweet onion, thinly sliced
Asparagus, cut into 1 1/2 inch pieces
|1 1/2 cups|
White wine, divided
Salt and pepper
Heavy cream at room temperature
Four mixed with 1/4 cup cold water
Parmesan cheese, shredded
Remove meat from the chicken by tearing off bite size chunks. Place chicken in a bowl and set aside.
Cook your noodles following packaging directions.
Melt butter and oil in a medium saucepan over medium heat. Cook and stir the onions until they become translucent and tender; stir in asparagus and garlic.
Saute for a minute or two. Stir in mushrooms. Cook until liquid is reduced.
Add salt and pepper. De-glaze the pan with 1 cup white wine and vinegar, increase heat to high and bring to a boil. Boil liquid until it is reduced.
Once it is evaporated, add the remaining 1/2 cup wine. Boil for 1-3 minutes 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. When sauce is no longer boiling, slowly stir in cream. Simmer for two minutes.
Add a little of the water/flour mixture for desired thickness (less for thinner sauce, more for thicker sauce). Add the lemon juice and simmer for 1 to 3 minutes until desired consistency. Note: you may thin the sauce with a little milk or water if it becomes too thick.
Remove the sauce from heat and stir in the chicken. Combine 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.