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Fettuccine w Chicken, Avocado & Rosemary




Source of Recipe


Source: Pasta - Cooking with Style


List of Ingredients




3 tablespoons butter

2 large onions, finely diced

1/4 cup brandy

1/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon paprika

1 tablespoon fresh rosemary (or 1 1/2 teaspoons dried)

Freshly ground black pepper

2 cups chicken stock

1 1/4 cups sour cream

1/2 cup milk

1/2 lb cooked chicken, cut into bite-size pieces

1 lb fettuccine (mixture of spinach, tomato and egg fettuccine)

1 large avocado, peeled, pitted and diced



Recipe



In a large saucepan, melt the butter and add the onions. Saute gently until the onions are well cooked and starting to brown. Add the brandy and simmer until almost all the liquid is absorbed. Gradually stir in the flour and cook until thickened. Add the salt, paprika, rosemary and pepper, and stir. Gently cook for about 2 minutes. Gradually add the chicken stock and bring the mixture to a boil. Boil gently for 3 minutes.


Remove saucepan from heat and gradually beat in the sour cream and then the milk. Finally add the chicken. Return the saucepan to low heat and simmer gently for 15 minutes.


While the sauce is cooking, bring a large saucepan of water to a boil and cook the pasta until al dente.


Just prior to serving, add the diced avocado to the sauce and fold through.


Drain the pasta and divide among the serving bowls. Spoon on the chicken sauce and serve immediately.