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Chicken Fettuccine

Serves: 4
Total Calories: 589

Ingredients

2 chicken breasts, halved
2 teaspoons olive oil
1/4 cup chopped green onion
1 teaspoon minced garlic
1 (14 1/2-ounce) can stewed tomatoes, drained and chopped
1 teaspoon dried basil
1 cup heavy cream
2 eggs, yolks only
3/4 cup Parmesan cheese
8 ounces fettuccini pasta
1 cup frozen green peas, thawed
1 1/2 cups fresh mushrooms, sliced

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 589
Calories from Fat: 302

This Chicken Fettuccine recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.


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