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Ingredients<\/strong> Method<\/strong>
\n2 Lg Chicken Breast
\n500 gr Fettuccine Pasta
\n450 gr White Mushrooms Thickly Sliced
\n1 Sm Onion Finely Diced
\n3 Lg Cloves Garlic Minced or Crushed
\n800 ml Cream OR 800 ml half and half * {Half Milk, Half Cream}
\n1\/4 Cup Fresh Parsley, OR {2 Tbsp Dry Parsley} finely chopped, plus more for garnish
\n1 Tsp Sea Salt or to taste, plus more for pasta water
\n1\/4 Tsp Black Pepper or to taste
\n3 Tbsp Olive Oil divided
\n1 Tbsp Butter<\/p>\n
\n1 Slice, Season and cook Chicken Breasts in 2 Tbsp Oil {about 5 Mins} and set aside.
\n2 Add 1Tbsp Butter and 1 Tbsp Oil to the pan. Then add Onion and saute until soft.
\n3 Add Mushrooms and saute for 5 – 7 Mins until liquid has evaperated and the Mushrooms
\nare slightly browned.
\n4 Add the Garlic and stir for 30 seconds.
\n5 Add the Cream and bring to a simmer and cook for 6 – 10 Minutes or until it barely thickens.
\n6 Return Chicken and add the parsley to the pot and season to taste.
\n7 Add Pasta and stir all together.
\n8 Cover with lid and let it rest for 5 – 10 minutes.<\/p>\n