Chicken Fettuccine Alfredo Recipe

• 1/4 c. butter
• 1/4 c. extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes
• 1/2 c. minced green onions with tops
• 2 cloves garlic, chopped
• 1 c. whipping cream
• 1 pkg. McCormick Pasta Prima Alfredo Sauce
• 12 ounce. fresh mushrooms, thinly sliced
• 15 ounce. can tomatoes, liquid removed and diced
• 1 teaspoon salt
• 1/2 teaspoon freshly grnd pepper
• 1/4 c. minced fresh parsley
• 2 tbsp. dry basil
• 1 pound warm, cooked fettuccine
• 1/2 c. freshly grated Parmesan cheese

1. Heat butter and extra virgin olive oil in a large heavy skillet over medium heat.
2. Add in chicken, green onion, and garlic; saute/fry till chicken is lightly browned.
3. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper.
4. Bring to a boil over high heat.
5. Reduce heat to medium and simmer 3 to 5 min or possibly till sauce is slightly thickened.
6. Stir in parsley and basil.
7. Remove from heat.
8. Toss pasta with sauce, sprinkle with Parmesan cheese.
9. Serves 6 to 8.

butter, extra virgin olive oil, chicken breasts, green onions, garlic, whipping cream, alfredo sauce, fresh mushrooms, tomatoes, salt, freshly grnd pepper, fresh parsley, basil, pound, freshly grated parmesan cheese

Taken from cookeatshare.com/recipes/chicken-fettuccine-alfredo-44159 (may not work)