HOW TO MAKE CHICKEN FETTUCCINE ALFREDO PASTA

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RECIPE:
8oz. fettuccine pasta, cooked
1 tbsp butter (added to pasta to keep it from sticking)
1 tsp olive oil
1/4 cup chopped shallots
2 tbsp minced garlic
q tsp fresh, chopped thyme
8 oz. sliced, white mushrooms
1 tsp salt
1/2 tsp pepper
2 tbsp flour
1/2 cup chicken stock
1/2 cup white wine
(or 1 cup chicken stock, no wine)
1/3 cup cream
1/2 cup grated parmesan cheese


DIRECTIONS:
Cook the fettuccine pasta, el dente, about 8-10 minutes. Drain the pasta and place in a bowl. Add the butter while the past is still hot and stir to coat the pasta in the butter, so it does not stick together.
Add the olive oil to a salute pan and place on medium heat. Then add the shallots and garlic and cook for about 1-2 minutes, to sweat out the onions.
*Sweating onions, means to cook them to the point where they release some of the water in them, but not past the point that they start to brown.
Next add the thyme, mushrooms, salt, and pepper, and mix everything together. Cook the mushrooms for about 6-7 minutes, or until the mushrooms have released all the liquid inside them, and the liquid has evaporated. One this has happened, add the flour and mix well to coat the mushrooms in it. Then add the chicken stock, and wine (or just chicken stock depending on your preference) and let that cook until it comes to a boil, about1-2 minutes. This will cook out the alcohol. Next add in the cream and about 3/4 of the parmesan and continue to stir until the cheese has melted and the cream is well incorporated into the sauce.
Turn the heat to low. Place the pasta into the sauce and mix, coating the pasta in the sauce. Plate the pasta, add the remaining cheese, and a bit of thyme, and it's ready to serve.