Chicken Veneziana

• 2 1/2 lbs boneless skinless chicken breasts, cut into cubes
• 6 tablespoons butter, divided
• 1/3 lb sliced mushrooms
• 1 clove garlic, minced
• 1 quart light cream
• salt and fresh pepper
• 2 tablespoons chopped parsley
• 1 1/2 cups frozen peas
• 1 cup fresh snow pea
• 1/8 cup parmesan cheese
• 1/2 cup shredded provolone cheese or 1/2 cup mozzarella cheese
• 1/4 cup prosciutto ham, sauteed in some butter,& broken into pieces (imported-buy at deli)
• 1 lb capellini, cooked

1. Saute chicken cubes in 2 Tbsp butter.
2. Remove with slotted spoon and set aside.
3. Saute mushrooms in same skillet.
4. Remove with slotted spoon and set aside.
5. Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
6. Boil on high heat just till slightly thickened.
7. Add frozen peas; cook 5 minutes.
8. Add chicken, mushrooms, parmesan, and snow peas.
9. Heat through until snow peas are just tender.
10. Place cooked, drained cappellini on large platter.
11. Spoon some chicken sauce over pasta to cover it, reserving some sauce.
12. Top with provolone& prosciutto.
13. Broil until cheese melts.
14. Serve with extra chicken sauce on the side.

chicken breasts, butter, mushrooms, clove garlic, light cream, salt, parsley, frozen peas, fresh snow pea, parmesan cheese, provolone cheese, ham, capellini

Taken from www.food.com/recipe/chicken-veneziana-83618 (may not work)