– 1/4 c. butter
– 1/4 c. olive oil
– 1 lb. boneless, skinless chicken breasts,
– 1/2 c. chopped green onions with tops
– 2 cloves garlic, minced
– 1 c. whipping cream
– 12 oz. fresh mushrooms, thinly sliced
– 1 tsp. salt, 1/2 tsp. freshly ground pepper
– 1/4 c. chopped fresh parsley, 2 tbsp. dried basil
– 1 lb. hot, cooked fettuccine(White Rice Pasta)
– 1/2 c. freshly grated Parmesan cheese

*Alfredo Sauce
– 1/4 cup butter
– 1 cup heavy cream
– 1 clove garlic, crushed
– 1 1/2 cups freshly grated Parmesan cheese
– 1/4 cup chopped fresh parsley

Directions for Alfredo Sauce
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley.

Melt the butter and olive oil in a large heavy skillet over medium heat. Add chicken, cut into 3/4 inch cubes, green onion, and garlic; sauté until chicken is lightly browned. Stir in cream, Alfredo sauce mix, mushrooms, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese.

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