Metric1 lb fettuccine 1 teaspoon salt 2 teaspoons vegetable oil6 tablespoons shallots, finely minced2 tablespoons butter2 cups chicken stock1 cup half-and-half 1 cup sour cream 1 cup parmesan cheese, fresh grated 3 tablespoons chives1 1/2 teaspoons saltDirections: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..ob_empty
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