450g of shredded leftover Waitoa Free Range Hot Roast Chicken or Waitoa Free Range Family Roast
1 tbsp olive oil
1 tbsp butter
1 brown onion, finely diced
2 and 1/2 tsp dried thyme
4 cloves garlic, finely chopped
3 tbsp cornflour
2 cups chicken stock
1 cup cream
1/4 tsp nutmeg
1/2 cup finely grated parmesan
1 large carrot, peeled and grated
Cracked black pepper
500g fresh fettuccine pasta
Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
Sweat onions in oil and butter over a low heat until soft and translucent. Add the thyme and garlic and fry for 1 minute. Add the shredded chicken and fry for another minute.
In a small saucepan, bring chicken stock to a simmer. Add 2 tablespoons of the cornflour and whisk until cornflour has completely dissolved. Then, add the mixture to the chicken pan.
Simmer for 5 minutes then add the cream and nutmeg and simmer for a further 2 minutes. Stir through the carrot and parmesan and cook on a low heat for 5 minutes until sauce has thickened.
If the sauce appears thin, take the remaining 1 tablespoon of cornflour and place in a small ramekin, add 3 tablespoons of boiling water, and mix until a paste forms. Gradually add that to the sauce, checking thickness as you add.