2 c. dry white wine*
3 green onions, chopped
fresh ground pepper
2 sprigs of fresh thyme
1 tsp oregano
2 cloves garlic, minced
2 c. organic chicken broth (or 2 c. water with good quality soup base, warmed)
3 c. Half & Half (substitute milk only in a pinch)
1 & 1/2 c. fresh grated Parmesan
2 chicken breasts, poached or grilled, sliced into 1/4 inch thick pieces
1 lb Fettuccine noodles, cooked to package directions
In large saucepan over medium high heat, combine white wine*, green onions, pepper, thyme, oregano & garlic. Cook uncovered until wine is reduced to 1/4 c., stirring occasionally. Add chicken broth & continue to cook until liquid reduces by half, about 15 more minutes. Add the Half & Half & simmer several minutes more, until sauce is slightly thickened. Gradually stir in the Parmesan cheese, blending until smooth.
Cook fettuccine to al dente according to package.
You may either stir cut up chicken into sauce, or layer over fettuccine servings.
Garnish with additional grated Parmesan.
*If you do not have a nice dry white wine available, you may substitute 2 c. of chicken broth & continue cooking as directed.
Serve with a nice mixed green salad & baguette.