Recipes

 

 

             1/4 cup butter

             1/2 cup whipping cream

             1 cup whole milk

              2 Tbsp. flour

             1 tsp. kosher salt

             1 lb. fettuccine pasta, cooked as directed

             1/3 cup grated parmesan cheese

              minced parsley 

              cooked chicken meat 

            

 

 

            Debone chicken thigh, removing skin and visible fat.

            Season both sides lightly with salt, pepper and paprika.

            Cook under broiler, flipping chicken once.

            Slice chicken into 1 inch pieces. Cover to keep warm.

            Also can use boiled chicken meat, or leftover roast chicken meat

 

 

 

             Bring a large pot of water to a boil. Add the pasta and cook

             until it is tender but still firm to the bite.

             Drain noodles and place back into large pot . Drizzle 1-2 Tbsp. of olive oil

            and season with 1/2 tsp. salt. Gently mix together.Transfer pasta to large serving dish.

 

 

 

             1. In a medium size sauce pan,over medium heat.  Melt butter and add 2 Tbsp. flour to make a roux. Heat roux and mix . 

                  Do not make a dark roux. White to tan is good.

              2. Add in milk and cream. Continue to stir until mixture becomes thick. Add salt and minced parsley. Taste and adjust.

              3. Add sauce to the noodles, and toss to coat.  Add Parmesan cheese. Place sliced chicken on top

                  of noodles and serve.