Ingredients
2 Lg Chicken Breast
500 gr Fettuccine Pasta
450 gr White Mushrooms Thickly Sliced
1 Sm Onion Finely Diced
3 Lg Cloves Garlic Minced or Crushed
800 ml Cream OR 800 ml half and half * {Half Milk, Half Cream}
1/4 Cup Fresh Parsley, OR {2 Tbsp Dry Parsley} finely chopped, plus more for garnish
1 Tsp Sea Salt or to taste, plus more for pasta water
1/4 Tsp Black Pepper or to taste
3 Tbsp Olive Oil divided
1 Tbsp Butter
Method
1 Slice, Season and cook Chicken Breasts in 2 Tbsp Oil {about 5 Mins} and set aside.
2 Add 1Tbsp Butter and 1 Tbsp Oil to the pan. Then add Onion and saute until soft.
3 Add Mushrooms and saute for 5 – 7 Mins until liquid has evaperated and the Mushrooms
are slightly browned.
4 Add the Garlic and stir for 30 seconds.
5 Add the Cream and bring to a simmer and cook for 6 – 10 Minutes or until it barely thickens.
6 Return Chicken and add the parsley to the pot and season to taste.
7 Add Pasta and stir all together.
8 Cover with lid and let it rest for 5 – 10 minutes.
