Fettuccini With Chicken and Mushrooms

• 4 tablespoons butter
• 8 ounces chicken, cut in 3/4 inch pieces
• 12 ounces fresh mushrooms
• 12 cup scallion, sliced
• 1 garlic clove, minced
• 12 cup heavy cream
• 1 (15 ounce) can diced tomatoes
• 1 cup peas
• 12 teaspoon salt
• 8 ounces fettuccine pasta
• 2 tablespoons parsley, chopped
• grated parmesan cheese

1. Heat butter in a large skillet.
2. Add the chicken; saute until edges are golden, about 5 minutes.
3. Cut the mushrooms into 1/4 inch slices.
4. Add to the chicken; saute until tender, about 5 minutes.
5. Add the scallions and garlic; saute 2 minutes.
6. Add the heavy cream and tomatoes; heat to boiling over medium-high heat; reduce heat to low and simmer until sauce is thickened.
7. Add the peas, salt and pepper.
8. Heat, stirring, until peas are tender.
9. Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, 5-7 minutes.
10. Drain.
11. Place the fettuccini in a large serving bowl.
12. Top with chicken and mushroom mixture and toss.
13. Sprinkle with parsley and Parmesan cheese.

butter, chicken, mushrooms, scallion, garlic, heavy cream, tomatoes, peas, salt, pasta, parsley, parmesan cheese

Taken from www.food.com/recipe/fettuccini-with-chicken-and-mushrooms-249652 (may not work)