Fettuccine With Chicken And Mushrooms

• 4 Tbsp. butter
• 8 oz. boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 12 oz. fresh mushrooms
• 1/2 c. thinly sliced scallions
• 1 garlic clove, minced
• 1 (14 1/2 oz.) can whole, peeled tomatoes, drained and chopped
• 1/2 c. heavy cream
• salt and pepper to taste
• 1 tsp. dried red pepper
• 1 tsp. lemon pepper seasoning
• 8 oz. dried fettuccine
• 2 Tbsp. finely chopped parsley
• grated Parmesan cheese

1. Saute chicken in melted butter until golden around the edges, about 5 minutes.
2. Cut mushrooms into 1/4-inch slices.
3. Add to chicken and saute 5 more minutes.
4. Add scallions and garlic. Saute 2 minutes.
5. Add tomatoes, heavy cream and spices; heat to a boil.
6. Reduce heat to low and simmer until sauce is thickened. Cook fettucine according to package directions and drain.
7. Toss fettuccine and chicken-mushroom mixture together in a large bowl. Sprinkle with parsley and grated Parmesan cheese.
8. Serve immediately.
9. Serves 4.

butter, chicken breasts, fresh mushrooms, scallions, garlic, tomatoes, heavy cream, salt, red pepper, lemon pepper, dried fettuccine, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396392 (may not work)