Servings: 4
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 250 g skinned whole chicken breasts cut into medium chunks
- 4 chopped shallots
- 1 tsp minced galic
- 1/2 cup heavy cream
- 250 fresh mushrooms thinly sliced
- 400 g Whole tomatoes (tin of) coarsely chopped
- 1 cup frozen peas thawed
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 chopped fresh basil
- 250 g fresh fettuccine
- Grated parmesan cheese
Instructions
- Heat large saucepan of salted water for boiling
- Heat butter and oil in large heavy skillet (deep) over medium heat. When foam subsides, add chicken, shallots, and galic. Cook, stirring occasionally unitl chicken begins to brown, about 7 minutes.
- Stir in cream, mushrooms, tomatoes, peas, salt, and pepper, then heat to boiling over high heat. REduce to 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.
- Add pasta to large bowl and pour over sauce, sprinkle with parmesan and serve.
- Enjoy.
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