Chicken-Mushroom and Asparagus Fettuccine Alfredo made with Fresh Pasta

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Pasta:

2 1/2 cups flour

1/4 tsp. salt

3 eggs

1 tablespoon olive oil

Sauce:

1 shallot,minced

1 tablespoon butter

1 tablespoon olive oil

8oz, sliced cremini mushrooms

1 head roasted garlic,pulp squeezed out,reserved

1/2 cup white wine

1 1/2 pints heavy cream

1 3/4 cup Parmesan

salt and pepper; to taste

zest of 1 lemon

1 lb. asparagus tips and tender stems, cut on the diagonal

1 1/2 lbs. cooked shredded chicken

Pasta:

Place all ingredients  in a bowl of a food processor fitted with a metal blade. Process until dough comes together, crumbly. Remove to a lightly floured surface and knead until dough is smooth. Wrap in plastic wrap and allow to rest at least 1 hour. Using a pasta machine, roll out dough into thin sheets. allow to dry slightly and thin run through pasta machine with fettuccine cutter. This can also bee done with a rolling pin. Place cut pasta on a floured parchment line baking sheet to dry slightly and until ready to cook. Cooking time with only be about 3 minutes or until al dente. Cook in salted boiling water.

Sauce:

In a heavy bottomed pan place the butter , olive oil and shallots and cook until translucent. Add the mushrooms and saute until moisture from mushrooms had evaporated off. Add the wine and reduce until nearly gone. Pour in the cream and add the zest and roasted garlic pulp. Stir and bring to boil reduce to simmer until slightly thickened. Add the chicken and stir to combine. When you are ready to cook the fresh pasta add the asparagus along with the pasta to cook. Drain the pasta and asparagus and put into sauce. Toss and serve.

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