Ingredients:
1/2 cup cooked chicken (diced)
1/4 cup carrots (diced)
1/4 cup celery (chopped)
1/4 cup green peas
1 1/4 chicken stock
1 onion (diced)
1/2 cup butter
1/2 cup flour
1/2 cup double cream
1 cup Alaska fresh milk
Pinch of nutmeg
50 grams fettuccine
Spring onion (chopped) for garnishing
Salt and white pepper
Directions:
1. In a casserole, cover the chicken with cold water and boil.
2. Save the chicken stock and dice the meat. Set aside.
3. Cook the fettuccine noodles in boiling water, drain and wash noodles in cold water. Set aside.
4. Make a roux by melting the 1/2 cup butter and adding the flour to make a paste. Set aside.
5. Sauté the onions in butter until transparent and add all the vegetables. Add the chicken stock, Alaska Milk, cream, and the remaining ingredients.
6. Simmer for three to five minutes. Add the nutmeg.
7. When serving, garnish with the chopped spring onion.
