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 (I use refrigerated pre-chopped)
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
12 oz. fettuccini noodles (may use a spinach noodle for added variety)

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.

Combine the sauce/chicken with the noodles. Stir well to coat.

Serve the pasta garnished generously with the Parmesan cheese and a little pepper. You can also sprinkle a little tarragon on top for presentation.

Submitted by: A. K. Taylor