John Kennedy's White House Fettuccine

• 1 lb fettuccine
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 6 tablespoons shallots, finely minced
• 2 tablespoons butter
• 2 cups chicken stock
• 1 cup half-and-half
• 1 cup sour cream
• 1 cup parmesan cheese, fresh grated
• 3 tablespoons chives
• 1 12 teaspoons salt

1. Cook fettuccine in boiling salted water, to which the oil has been added.
2. Rinse in cold water and set aside.
3. Saute the shallots in the butter for 1-1/2 minutes.
4. Add the chicken stock and cook on high for 3 minutes.
5. Allow to cool slightly, then add the half and half, sour cream, Parmesan, chives and salt.
6. Fold mixture through the pasta, blending well.
7. Serve immediately or, if serving later, turn into a greased pan, such as a ring mold and bake at 400F for 10 minutes just before serving.

fettuccine, salt, vegetable oil, shallots, butter, chicken stock, sour cream, parmesan cheese, chives, salt

Taken from www.food.com/recipe/john-kennedys-white-house-fettuccine-513839 (may not work)