John Kennedy's White House Fettucine

Recipe Ingredients

1 lb	454g / 16oz	Fettucine
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Vegetble oil
6 tablespoons	90ml	Shallots - finely minced
2 tablespoons	30ml	Butter
2 cups	474ml	Chicken stock
1 cup	237ml	Half and half
1 cup	237ml	Sour cream
1 cup	146g / 5.1oz	Parmesan cheese - fresh grate
3 tablespoons	45ml	Chives
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

Cook fettuccine in boiling slated water, to which the oil has been added. Rinse in cold water and set aside. Sauteethe shallots in the butter for 1-1/2 minutes. Add the chicken stock and cook on high for 3 minutes. Allow to cool slightly, then add the half and half, sour cream, Parmesan, chives and salt. Fold mixture through the pasta, blending well. 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.

Source:
Cooking Light, Nov/Dec 1994, page 148

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