Posted by kdipaolo June 1, 2001

1 small onion, small dice
1 medium carrot, medium dice
2 ribs of celery, medium dice
1 fresh jalape?, sliced in medium circles
Olive oil (small amount for saut?ng)
1 cup cream
4 ounces chicken broth
1/4 pound butter
1/2 cup flour
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1 (8 ounce) chicken breast per serving
Cooked fettuccine as a bed (whatever amount you desire)

Saut?the vegetables in the olive oil for about 5 minutes.

Add 1 quart of water, the cream, and the chicken broth. Bring to a boil.

Meanwhile, make a roux with the butter and the flour. Add the roux to the boiling mixture. Add the cheese and salt to taste.

Cook the chicken using whatever method you desire. Put the chicken on the fettuccine, add the sauce, and serve with fresh asparagus spears or your favorite vegetable.