Chicken And Mushroom Fettuccine

• 4 Tbsp. butter
• 1 boneless chicken breast (approximately 8 oz.), cut in 3/4-inch pieces
• 12 oz. fresh mushrooms, sliced
• 1/2 c. thinly sliced scallions
• 1 clove garlic, minced
• 1/2 c. heavy cream
• 1 (14.5 oz.) can whole peeled tomatoes, drained and chopped
• 1 c. frozen peas
• 1/2 tsp. salt
• 12 oz. fresh or 8 oz. dried fettuccine
• 2 Tbsp. finely chopped parsley
• black pepper
• grated Parmesan cheese

1. Heat butter in a large skillet.
2. Add chicken and saute until edges are golden, about 5 minutes.
3. Add mushrooms and saute until tender, about 5 minutes.
4. Add scallions and garlic; saute 2 minutes.
5. Add heavy cream and tomatoes.
6. Heat to boiling over medium-high heat.
7. Reduce heat to low and simmer until sauce is thickened.
8. Add the peas, salt and pepper.
9. Heat, stirring, until peas are tender.
10. Meanwhile, cook fettuccine in plenty of boiling salted water until done and drain.
11. In a large serving bowl, toss with chicken and mushroom mixture.
12. Sprinkle with parsley and Parmesan cheese.

butter, chicken, fresh mushrooms, scallions, clove garlic, heavy cream, tomatoes, frozen peas, salt, fettuccine, parsley, black pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909962 (may not work)