Italian Flag Pasta

• 1 whole chicken breast, about 1 1/4 lb.
• 1 1/2 c. chicken broth
• 1/4 c. olive oil
• 1 small onion, halved, sliced thin
• 1/2 c. fresh mushrooms, sliced
• 9 Tbsp. butter
• 1/4 lb. thinly sliced Prosciutto ham, cut into strips
• 2 medium tomatoes, seeded and chopped
• 1/2 c. heavy whipping cream
• salt and ground black pepper
• 1/2 lb. fettuccine noodles
• freshly grated parmesan cheese

1. Place the chicken breast in a medium saucepan and add enough chicken broth to cover.
2. Heat to boiling; reduce heat and simmer, covered, until tender, about 12 minutes.
3. Remove chicken breast, cool, and cut into strips.
4. Heat the oil in a large saucepan over medium heat.
5. Add the onion and saute until brown.
6. Add the mushrooms; cook, tossing gently, 2 minutes.
7. Stir in 8 Tbsp. of the butter, the ham, and the tomatoes.
8. Cook 6 minutes.
9. Stir in the chicken and cream.
10. Heat to boiling; reduce heat to low.
11. Add the salt and pepper and keep warm over low heat.
12. Meanwhile, cook the fettuccine until just tender; drain.
13. Return the noodles to the saucepan and toss with remaining 1 Tbsp. butter.
14. Toss the fettuccine into the chicken-ham mixture.
15. Serve with parmesan cheese on the side.

chicken breast, chicken broth, olive oil, onion, fresh mushrooms, butter, ham, tomatoes, heavy whipping cream, salt, noodles, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52579 (may not work)