Copycat Carrabba'S Pasta Carrabba

• CHICKEN
• 6 chicken breasts, skinned & boned
• 6 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh basil leaf
• salt
• fresh ground pepper
• SAUCE
• 3 tablespoons butter
• 4 medium shallots
• 2 cups cream
• 6 ounces fresh mushrooms
• 1 cup frozen English peas
• salt
• fresh ground pepper
• PASTA
• 1 (9 ounce) package fresh fettuccine
• 2 ounces fresh grated parmesan cheese

1. Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
2. Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
3. Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
4. Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

chicken, chicken breasts, balsamic vinegar, extra virgin olive oil, fresh basil leaf, salt, fresh ground pepper, butter, shallots, cream, mushrooms, peas, salt, fresh ground pepper, pasta, fresh fettuccine, parmesan cheese

Taken from www.food.com/recipe/copycat-carrabbas-pasta-carrabba-369168 (may not work)