| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 1 |
ts |
Salt |
| 2 |
ts |
Vegetble oil |
| 6 |
tb |
Shallots, finely minced |
| 2 |
tb |
Butter |
| 2 |
c |
Chicken stock |
| 1 |
c |
Half & half |
| 1 |
c |
Sour cream |
| 1 |
c |
Parmesan cheese, fresh |
|
|
Grate |
| 3 |
tb |
Chives |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Cook fettucine in boiling slated water, to which the oil has been
added. Rinse in cold water and set aside. Saute the shallots in the
butter for 1-1/2 minutes. Add the chicken stock and cook on high for
3 minutes. Allow to cool slightly, then add the half and half, sour
cream, Parmesan, chives and salt. Fold mixture through the pasta,
blending well. Serve immediately or, if serving later, turn into a
greased pan, such as a ring mold and bake at 400 for 10 minutes just
before serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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