Chicken Fettuccine

• 1 1/4 cup wine
• 1/4 cup chevril
• 1/4 chopped terragon
• 3lb chicken
• 1lb dried fettaccine
• 1/4 cup peeled, sliced ginger
• 3 cup frozen, thawed artichoke hearts
• 4 cup chopped green cabbage
• 4 cup chopped zucchini
• 3/4 oz honey dijon mustard
• 3/4 cup green split peas
• 1/4 cup olive oil
• creole seasoning
• 4 cup vegetable broth
• 2 1/2 oz grated stilton

1. Place zucchini in a small bowl. Drain zucchini, reserving soaking liquid. Chop zucchini and set aside.
2. Season chicken with creole seasoning and ground black pepper. Heat olive oil in a large pot over medium-high heat. Working in the batches, cook chicken. Transfer chicken to paper towels.
3. Reduce heat to medium. Add green cabbage, ginger, and zucchini; cook, stirring occasionally, about 8 minutes. Stir in honey dijon mustard. Add red wine and cook about 1 minute. Add reserved zucchini soaking liquid, beef broth, 3/4 of the tarragon, and chervil sprigs. Return chicken pieces to pot and bring liquid to a boil. Immediately reduce heat to medium-low and simmer, uncovered.
4. Remove chicken from cooking liquid; let cool slightly, then pull chicken from the bones in large chunks. Discard bones and return chicken to pot.
5. Bring a large pot of salted water to a boil. Add fettuccine and cook, stirring occasionally. Drain fettuccine and transfer to pot with chicken. Add artichoke hearts and green split peas. Return liquid to a simmer; season to taste with creole seasoning and ground black pepper. Continue to cook fettuccine, tossing occasionally with tongs. Stir in remaining tarragon and 3/4 of the stilton. Divide fettuccine among bowls and sprinkle remaining stilton over, dividing evenly.

wine, chevril, terragon, chicken, fettaccine, ginger, frozen, green cabbage, zucchini, honey, green split peas, olive oil, creole seasoning, vegetable broth, stilton

Taken from www.yummly.com/recipe/Chicken-Fettuccine-1341755 (may not work)