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Chicken Fettuccine

Serves: 4

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

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Chicken Fettuccine is from the Cook'n Fix & Forget collection. Click here to get this CD or download the recipes right now!

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.

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