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    Source of Recipe


    2 chicken breasts, halved
    2 tb olive oil
    1/4 c green onions, chopped
    1 t garlic, minced
    14 1/2 oz canned tomatoes, drained and chopped
    1 tb basil
    1 c heavy cream
    2 egg yolks
    3/4 c Parmesan cheese
    8 oz fettuccine
    1 c peas
    1 1/2 c mushrooms, sliced

    In skillet, brown chicken breasts in olive oil. Place chicken in
    crock-pot. Add green onions, garlic, tomatoes, and basil. Cover
    and cook on Low 7 to 9 hours. Remove chicken and cut into pieces.
    Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan
    cheese. Cover and cook on high 30 minutes to thicken.

    While sauce is thickening, cook fettuccine according to package
    directions; drain. Add fettuccine, peas and mushrooms. Cover and
    cook on high 30 to 60 min.




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