Fettuccine Con Pollo

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. 1

   Heat large saucepan of salted water to boiling.

2. 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. 3

   Meanwhile, cook pasta in boiling water until tender but still firm to the bite. Drain thoroughly and transfer to wide serving bowl.

4. 4

   Pour sauce over pasta, sprinkle with Parmesan, and toss to combine. Serve hot.