Fettuccine With Chicken And Mushrooms In Gorgonzola Cream Sauce

• 10 ounces fettuccine
• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, sliced
• 1/4 cup shallot, finely chopped
• 1 1/2 cups mushrooms, sliced
• 1/2 cup white wine
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh basil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 cup table cream
• 3/4 cup gorgonzola

1. In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
2. Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
3. Remove from heat and set aside.
4. Add mushrooms and shallots to pan.
5. Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
6. Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
7. Cook until reduced by half.
8. Return chicken to pan.
9. Add cream and gently stir in cheese.
10. Stir gently till smooth and creamy and chicken is hot.
11. Pour sauce over cooked fettuccine and serve immediately.

fettuccine, olive oil, chicken breasts, shallot, mushrooms, white wine, thyme, fresh basil, worcestershire sauce, black pepper, salt, cream, gorgonzola

Taken from www.food.com/recipe/fettuccine-with-chicken-and-mushrooms-in-gorgonzola-cream-sauce-193044 (may not work)