Chicken fettuccine soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken fettuccine soup calories by ingredient
Number of Servings: 6
Ingredients
-
1 whole rotisserie chicken
2 tablespoon butter
1 tablespoon olive oil
1/2 sweet onion sliced thinly in 1x1/4 inch sections
1 bunch of asparagus, cut into 1 1/2 inch pieces (trim ends)
8 oz. sliced fresh mushrooms
1/2 teaspoon chopped garlic
1-1/2 cups white wine, divided
1 teaspoon cider vinegar
ground pepper and salt to taste
1 cup heavy cream at room temperature
1 tablespoon flour mixed with 1/4 cup cold water to reduce lumps
1 tablespoon lemon juice
shredded Parmesan cheese to taste
1 package tofu shirataki noodles
Directions
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.