Southwest Chicken Linguini Alfredo

• 4 Tablespoons Butter
• 16 ounces, weight Fresh Mushrooms, Sliced
• 1 whole Onion, Diced
• 3 cloves Garlic, Minced
• 14- 1/2 ounces, weight Diced Tomatoes, Canned, Undrained
• 10 ounces, weight Mild Rotel Diced Green Chilies And Tomatoes, Undrained
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 16 ounces, fluid Heavy Cream
• 1/2 cups Parmesan Cheese, Grated
• 16 ounces, weight Linguine Noodles
• 4 whole Chicken Breast, Marinated, Grilled And Sliced
• 1/2 cups Green Onions, Chopped

1. In a large skillet, melt butter over medium-high heat.
2. Add the mushrooms and onions and saute until softened, about 10 minutes.
3. Add the minced garlic and continue cooking for 1 minute stirring constantly.
4. Add the tomatoes, Rotel, salt and pepper.
5. Continue cooking for 5 minutes.
6. Reduce heat to medium, add the cream and Parmesan cheese, and continue cooking until sauce thickens slightly, about 10 more minutes.
7. Make sure to stir occasionally.
8. Meanwhile prepare linguini noodles according to package directions for al dente, then drain them.
9. Toss cooked noodles with prepared sauce.
10. Top with sliced grilled chicken and lots of green onions.

butter, mushrooms, onion, garlic, tomatoes, green chilies, salt, black pepper, fluid heavy cream, parmesan cheese, weight linguine noodles, chicken, green onions

Taken from tastykitchen.com/recipes/main-courses/southwest-chicken-linguini-alfredo/ (may not work)