Fettuccine Con Pollo

Here's a way to give a familiar menu of chicken, noodles and peas an Italian face-lift that your family will be delighted by.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 2  tablespoons olive oil
• 1  boned skinned  whole chicken breast, cut into 3/4-inch chunks (about 8 oz.)
• 1⁄4 cup  chopped scallion
• 1  teaspoon  minced garlic
• 1⁄2 cup heavy cream
• 8  ounces fresh mushrooms, thinly sliced
• 1 (16 ounce) can diced tomatoes, drained
• 1  cup  frozen peas, thawed
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄4 cup  chopped fresh basil
• 8  ounces  dried fettuccine or 1  lb fresh fettuccine
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Heat large saucepan of salted water to boiling.
2. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, scallions, and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes. Stir in cream, mushrooms, tomatoes, peas, salt, and peppper; 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.
3. Meanwhile, cook pasta in boiling water until tender but still firm to the bite. Drain thoroughly and transfer to wide serving bowl.
4. Pour sauce over pasta, sprinkle with Parmesan, and toss to combine. Serve hot.