Fettucine With A Twist - Fettucine and Chicken

• 1 lb (.5 kg). fettucine
• 3 tbsp (45 ml) olive oil
• 4 tbsp (60 ml) diced onion
• 2 tsp (10 ml). chopped garlic
• salt and pepper
• 1 lb (.5 kg). chicken breast, boned and diced
• 8 oz (224 grm). portobello mushrooms, thinly sliced
• 1/4 cup (60 ml) white wine
• 3 cups (700 ml) tomato sauce (your choice)
• 1 cup (225 ml) 18% or light cream
• parmesan cheese, grated

1. Cook noodles; drain.
2. Heat oil; add onion and garlic and saute.
3. Season with salt and pepper.
4. Add chicken and mushrooms: sear, then deglaze pan.
5. With white wine, stir to remove bits from bottom of pan.
6. Add tomato sauce and cream.
7. Simmer and reduce to half.
8. Toss with noodles and add parmesaen cheese before serving.

fettucine, olive oil, onion, garlic, salt, chicken breast, portobello mushrooms, white wine, tomato sauce, light cream, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/0011D5 (may not work)