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1 c cut up left over chicken
1 tbsp unsalted butter
1 shallot, minced
2 tsp flour
cup chicken stock
cup heavy cream 
1/8 tsp fresh ground nutmeg
Salt and pepper to taste
1 c cooked fettuccine noodles
1.5 tbsp grated Parmesan
Chopped parsley

Melt the butter in large heavy skilled over medium heat. Add shallots and cook 3 minutes. Reduce heat to low, sprinkle with flour, cook, stirring constantly, 2 minutes. Whisk in chicken stock and cream, heat to boiling, stirring constantly. Reduce heat and cook over medium heat until thickened. Add nutmeg, salt and pepper. Stir in chicken pieces, and heat until warmed through. Toss in pasta and warm. Pour onto serving plate, sprinkle with cheese and parsley. Serves 2-4