fettuccine with chicken, avocado, and rosemary
serves 6
3 tablespoons butter
2 large onions, finely diced
1/4 cup brandy (i used apple juice)
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1 tablespoon fresh rosemary or 1 1/2 teaspoons dried rosemary
ground black pepper
2 cups chicken stock
1 1/4 cup sour cream
1/2 cup milk
1 1/2 lb cooked chicken meat, cut into bite-sized pieces
1 lb fettuccine
1 large avocado, peeled, stone removed, flesh diced
1. in a large saucepan melt the butter. add the onions and cook gently until they are soft and begin to brown. add the brandy and simmer until it is almost absorbed. gradually add the flour, stirring constantly, until the mixture thickens. stir in the salt, paprika, rosemary, and pepper. cook gently for about 2 minutes. gradually stir in the chicken stock and bring mixture to a boil. boil gently for 3 minutes.
2. remove the pan from the heat and gradually beat in the sour cream and then the milk. stir in the chicken. simmer gently over low heat for 15 minutes. meanwhile, in a large saucepan of boiling salted water cook the pasta until al dente; drain. add the avocado to the sauce and fold through. divide pasta among serving dishes, top with sauce and serve immediately.
