Lemon Pepper Chicken With Fettucine

• 1 1/2 c. water
• 1/3 c. diced carrot
• 1/3 c. chopped celery
• 1/3 c. chopped onion
• 8 sun-dried tomatoes, diced
• 2 chicken bouillon cubes
• 1/4 tsp. salt
• 1 c. heavy cream
• 1 lb. sliced mushrooms
• 1 clove garlic, minced
• 1 Tbsp. butter or margarine
• 4 skinless, boneless chicken breast halves
• 1 Tbsp. lemon juice
• 1/2 tsp. cracked black pepper
• 1/4 c. chopped parsley
• 1 (12 oz.) pkg. fettucine

1. In 2-quart saucepan over medium-high heat, bring first 7 ingredients to a boil.
2. Reduce heat.
3. Boil gently uncovered for 10 minutes.
4. Add cream.
5. Simmer 5 minutes.
6. Remove from heat.
7. Cover. In 10-inch skillet over medium-high heat, cook mushrooms and garlic in melted butter until browned and any liquid has evaporated.
8. Add to cream sauce.
9. Place chicken on broiler pan. Sprinkle both sides with lemon juice and cracked pepper.
10. Broil 4 inches from heat source, 4 to 5 minutes on each side or until no longer pink in center.

water, carrot, celery, onion, tomatoes, chicken bouillon cubes, salt, heavy cream, mushrooms, clove garlic, butter, skinless, lemon juice, cracked black pepper, parsley, fettucine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666027 (may not work)