Chicken Fettuccine

• 1 34 cups chicken broth
• 3 tablespoons butter
• 14 cup diced onion
• 12 cup mushroom
• 14 teaspoon sea salt (to taste)
• 14 teaspoon black pepper (to taste)
• 2 cups chicken meat, fully cooked, no skin
• 12 cup heavy cream
• 1 lb fettuccine, cooked rinsed and oiled
• 12 cup fresh grated parmesan cheese
• 2 tablespoons chopped parsley

1. Warm the broth to a simmer in a sauce pan.
2. In another 4-quart pot, heat the butter over medium-high heat and saute the onions until they become translucent.
3. Add the mushrooms and saute for an additional minute, then add the flour.
4. Cook for two more minutes or until the flour is smooth and has no lumps.
5. Whisk the broth into the onion and flour mixture.
6. Season with salt and pepper.
7. Add the chicken meat, cream and fettuccine, and cook the mixture just until heated through.
8. Make sure the pasta is not dry or clumpy.
9. If it is, add a bit more broth to make it lucid.
10. Serve with fresh-grated parmesan cheese and chopped parsley for garnish.
11. Refrigerate any leftovers.

chicken broth, butter, onion, mushroom, salt, black pepper, chicken meat, heavy cream, fettuccine, parmesan cheese, parsley

Taken from www.food.com/recipe/chicken-fettuccine-522062 (may not work)