Copycat Carrabba's Pasta Carrabba

Simple and hearty, although not figure-friendly.

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• CHICKEN

• 6  chicken breasts, skinned & boned
• 6  tablespoons  balsamic vinegar
• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup fresh basil leaf
•  salt
•  fresh ground pepper

• SAUCE

• 3  tablespoons butter
• 4  medium shallots
• 2  cups  cream
• 6  ounces fresh mushrooms
• 1  cup frozen English peas
•  salt
•  fresh ground pepper

• PASTA

• 1 (9 ounce) package fresh fettuccine
• 2  ounces  fresh grated parmesan cheese

Directions

1. Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
2. Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
3. Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
4. Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.