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CHICKEN FETTUCINE ALFREDO 1/4 c. oleo 1/4 c. olive oil 1 lb. boneless, skinless breast halves, cut into 3/4-inch cubes 1/2 c. chopped green onion with tops 2 cloves garlic, minced 1 pkg. McCormick Pasta Prima Alfredo sauce 2 Tbsp. dried basil leaves 1 c. whipping cream 12 oz. fresh mushrooms, thinly sliced 1 (15 oz.) can tomatoes, drained and diced 1 tsp. salt 1/2 tsp. pepper 1/4 c. chopped fresh parsley 12 oz. hot cooked fettucine 1/2 c. grated Parmesan cheese Heat oleo and olive oil in a large heavy skillet over medium heat. Add chicken, green onion and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mush- rooms, tomatoes, salt and pepper. Simmer 5 to 10 minutes or until sauce is slightly thickened. Stir in parsley and basil; remove from heat. Toss pasta with sauce; sprinkle with 1/2 cup Parmesan. Pass with additional cheese, if desired. Yield: 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |