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Name: LDC Chicken Fettuccine
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 20
Cuisine: not set
Ingredients: 12 pounds chicken Boneless sliced or cubed; Sauce:; 1/3 pounds butter; 1 Garlic, Fresh peeled/minced; 1/8 cup seasoning italian to taste; 2 1/2 onions finely chopped; 2 1/2 cups mushrooms sliced; 3/4 cups flour; Salt and pepper to taste; 1/3 gallons milk; 2/3 quarts cream half/half; 1 3/4 pound Cheese Parmesan grated; 1 1/2 pounds cheese Romano; 1 1/2 quart sour cream

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INGREDIENTS

12 pounds chicken Boneless ; sliced or cubed
Sauce:
1/3 pounds butter
1 Garlic, Fresh peeled/minced
1/8 cup seasoning italian ; to taste
2 1/2 onions finely ; chopped
2 1/2 cups mushrooms ; sliced
3/4 cups flour
Salt and pepper ; to taste
1/3 gallons milk
2/3 quarts cream half/half
1 3/4 pound Cheese Parmesan ; grated
1 1/2 pounds cheese Romano
1 1/2 quart sour cream

INSTRUCTIONS

1. In a large oiled skillet over medium heat combine chicken half of the minced garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from heat set aside.

2. Bring water to boil of lightly salted water to a boil. Add pasta and cool for 8 to 10 minutes or until al dente, drain.

3. Meanwhile melt butter in the skillet. Sautee onion rest of the garlic and mushrooms, until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and cream stirring until smooth and creamy, Add cheeses stir until melted Stir in chicken mixture. and sour cream as needed nice consistency .

Serve over cooked Fettuccine PLEASE READ BAG FOR AMOUNT NEEDED TO COOK. 1 SERVING PER PERSON

NOTES

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LDC Chicken Fettuccine

12 pounds chicken  Boneless sliced or cubed
 Sauce:
1/3 pounds butter
1 Garlic, Fresh  peeled/minced
1/8 cup seasoning italian to taste
2 1/2 onions  finely chopped
2 1/2 cups mushrooms sliced
3/4 cups flour
 Salt and pepper to taste
1/3 gallons milk
2/3 quarts cream half/half
1 3/4 pound Cheese Parmesan grated
1 1/2 pounds cheese Romano
1 1/2 quart sour cream

1. In a large oiled skillet over medium heat combine chicken half of the minced garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from heat set aside.

2. Bring water to boil of lightly salted water to a boil. Add pasta and cool for 8 to 10 minutes or until al dente, drain.

Serve over cooked Fettuccine   PLEASE READ BAG FOR AMOUNT NEEDED TO COOK.   1 SERVING PER PERSON

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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 20 Servings

Calories: 319
Calories from Fat: 214 (67%)

Amt Per Serving		% DV

	Total Fat 23.7g	32 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 0.9g
Cholesterol 71.4mg		22 %
Sodium 675.7mg		23 %
Potassium 146.1mg		4 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 9.6g
Protein 17.1g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 319

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