Lori's Chicken Fettuccine

• 1 (4 lb) chicken
• 3 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 shallot (minced)
• 1 cup dried apricot (minced)
• 12 cup walnuts (chopped, toasted)
• 12 cup white wine
• 1 cup chicken stock
• 14 cup butter (room temp.)
• 1 tablespoon thyme (minced)
• salt
• fresh cracked pepper (to taste)
• 14 cup feta (crumbled)
• 1 lb homemade fresh fettuccine

1. Boil Chicken 1 hour.
2. Drain.
3. Let cool.
4. Remove and shred meat.
5. Heat oil in a skillet.
6. Add the garlic and shallots.
7. Saute 2 minutes.
8. Add apricots.
9. Saute 1 minute.
10. Add the walnuts and the wine.
11. Reduce by half.
12. Add stock and the chicken.
13. Saute 7 minutes.
14. Stir in the butter, thyme, salt, pepper and feta.
15. Meanwhile, cook fettuccine until al dente.
16. Drain.
17. Place on plates.
18. Top with mix.

chicken, olive oil, garlic, shallot, apricot, walnuts, white wine, chicken stock, butter, thyme, salt, fresh cracked pepper, feta

Taken from www.food.com/recipe/loris-chicken-fettuccine-172077 (may not work)