Fettuccine Con Pollo
Source of Recipe
Kerrie C. in the MOPS cookbook
This is a favorite with the boys.
List of Ingredients
1/4 cup butter
1/4 cup olive oil
2 pounds chicken breast -- chunked
1/2 cup green onion -- chopped
2 teaspoons garlic -- finely minced
1 cup half and half
1 pound mushrooms -- fresh, thinly sliced
2 cans tomatoes -- chopped and drained
2 cups peas, frozen
2 teaspoons salt
1/2 teaspoon pepper -- freshly ground
1/2 cup fresh basil leaves -- or 2 tbsp. dry
1 pound fettucine -- dry, or 1 lb fresh
1/2 cup parmesan cheese
Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes. Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat. Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with parmesan and toss to combine. Serve hot.
Note: To vary the taste a little, I used 1/2 cup of chopped sundried tomatoes in place of the canned tomatoes. We really liked it...the boys are always picking out the canned tomatoes but they ate the sundried.