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Eddie Kennison
January 13, 2015 | Entertaining, From the Kitchen, Recipes, Wine, Wine & Food | Eddie Kennison

Pulled Rotisserie Chicken Fettuccine with Smoked Sausage



1 pound of fettuccine noodles
1/4 cup (1/2 stick) of unsalted butter
1 cup of diced onion
1/4 cup of diced celery
1/2 cup of diced green bell pepper
3 tablespoons of flour
1 tablespoon of minced garlic, or to taste
1 to 2 level tablespoons of dried parsley flakes
1/2 teaspoon of Cajun seasoning 
1 1/2 pound pulled rotisserie chicken
1 pound smoked sausage (diced very small)
3/4 cup of half and half
1 pound of Velveeta Mexican style cheese, cubed
2 tablespoons of Parmesan cheese



Bring a pot of well salted water to a rolling boil and cook the fettuccine to al dente according to the package directions. Drain, rinse well, and set aside to fully drain. Butter or spray a 2 quart casserole dish or oblong pan with non-stick spray; set aside.

Meanwhile, in a large skillet over medium heat, melt the butter. Add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning,rotisserie chicken and smoked sausage and cook on a low simmer for about 30 minutes. Add in the half and half and cubed Velveeta, and continue cooking over low until the cheese is melted. Add the cooked and drained fettuccine and stir well to combine. Transfer to the prepared baking dish and sprinkle with a light covering of Parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.

Pairing suggestion:



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