Chicken Fettuccine

Published 12:41 pm Thursday, April 24, 2014

1 chicken

2 onions

2 bell peppers

2 cloves of garlic

2 stalks of celery

1 stick of butter

1/2 cup fresh mushrooms

1 can cream of mushroom soup

1 medium potato, raw and grated

2 raw carrots

1/2 pound mild cheddar or Velveeta cheese

1 pound fettuccine noodles

Boil chicken with 1 bell pepper, 1 onion, 1 garlic and 1 stalk of celery. Remove chicken and vegetables to cool. Keep broth. Take 1 cup of broth from pot and set aside. Boil noodles in pot with remaining broth.

In another pot, sauté 1 stick butter, with the remaining diced raw onion, bell pepper and garlic. Add the 1 cup of reserved broth, cream of mushroom soup, grated potato and carrot. Cook on medium fire for 35 minutes.

Chop chicken and vegetables that were cooked in broth. Add to mixture. Add cheese and cook until cheese is melted. Mix with noodles.

Gail Daigle, Jeanerette