Creamy Celeriac Noodles With Chicken

•  Put a large pot of water on a boil
• Use a spiral vegetable slicer to cut 2.5 pounds of celery root into long strands
• Combine 1 cup chicken stock, 1/2 cup dry white wine, 1lb chicken tenders, 8 peeled garlic cloves in a medium saucepan. Bring to boil over high heat.
• Cover, reduce heat and simmer until the chicken is cooked and garlic is soft (10-12 minutes)
• Cook noodles (2 min)
• Remove from heat
• Stir in spinach
• Drain for 3 minutes
• Cover with foil to keep warm
• Cut/shred chicken into bite-sized pieces
• Puree garlic & broth in immersion blender (1 min)
• Bring mixture to a simmer over medium-high heat
• Combine & add 1 tbs cornstarch with 1 tbs water
• Whisk
• Whisk in 3/4 cup grated parmesan, 1/2 cup sour cream, 3 tbs butter, 1/8 tsp pepper, pinch of nutmeg
• Stir in chicken & cook for 1 minute
• Pour mixture onto noodles
• Top with 1/4 cup parmesan & 1 tbs chopped parsley