Fettuccine With Chicken And Mushrooms

• portions: 4

Ingrédients

4 Tablespoons butter

1 or 2 boneless, skinless chicken

breasts, cut into 1 inch pieces

1 pound white button, shiitake, or

oyster mushrooms, sliced

1/2 cup thinly sliced scallions

1 clove garlic, minced

1/2 cup heavy cream

1/2 cup chicken bouillon

1 14 1/2 oz. Can whole peeled

tomatoes, drained and

chopped

1 cup cooked green vegetables,

chopped (beans, broccoli,

peas, zucchini)

Salt and pepper, to taste

1/2 pound dried fettuccine

3 Tablespoons finely chopped

parsley

Grated parmesan cheese

Instructions

Heat butter in a large heavy

skillet. Add the chicken and

saute until edges are golden,

about 5 minutes. Add

mushrooms to the chicken

and saute until tender, about

5 minutes. Add scallions

and garlic and saute 2 more

minutes.

• Add the cream, bouillon,

and tomatoes and heat to

boiling over medium –high

heat. Reduce heat to low

and simmer until sauce is

thickened. Add vegetables,

salt and pepper. Heat until

warmed through.

• Meanwhile, cook the fettuc-

cine in boiling salted water

until al dente. Drain.

• Place the fettuccine in a

large serving bowl; top with

chicken and mushroom mix-

ture and toss. Sprinkle with

parsley and cheese.