Chicken fettuccine soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 whole rotisserie chicken2 tablespoon butter1 tablespoon olive oil1/2 sweet onion sliced thinly in 1x1/4 inch sections1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)8 oz. sliced fresh mushrooms1/2 teaspoon chopped garlic 1-1/2 cups white wine, divided1 teaspoon cider vinegarground pepper and salt to taste1 cup heavy cream at room temperature1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps1 tablespoon lemon juiceshredded Parmesan cheese to taste1 package tofu shirataki noodles
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.
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 over until liquid is reduced. Add 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 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 to thick). Remove the sauce from heat and stir in the chicken.
Remove noodles from package and rinse thoroughly. Bring to a boil and simmer for 5 minutes.
Combine the sauce/chicken with the noodles. Stir well to coat. Serve the pasta garnished generously with the Parmesan cheese and a little pepper.
Serving Size: 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MERRYKATE39.
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 over until liquid is reduced. Add 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 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 to thick). Remove the sauce from heat and stir in the chicken.
Remove noodles from package and rinse thoroughly. Bring to a boil and simmer for 5 minutes.
Combine the sauce/chicken with the noodles. Stir well to coat. Serve the pasta garnished generously with the Parmesan cheese and a little pepper.
Serving Size: 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MERRYKATE39.
Nutritional Info Amount Per Serving
- Calories: 378.8
- Total Fat: 16.9 g
- Cholesterol: 132.0 mg
- Sodium: 224.0 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.5 g
- Protein: 40.1 g
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