Source:

Terri McKibbon

Serves/Makes:4

Ingredients

• 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

Preparation

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

Comments

I came across this recipe a few years ago. This is one of the best pasta dishes I have had to date.