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Ingredientes
- 1/4 c. butter
- 1/4 c. extra virgin olive oil
- 2 lb chicken breast -- chunked
- 1/2 c. green onion -- minced
- 2 tsp garlic -- finely chopped
- 1 c. half and half
- 1 lb mushrooms -- fresh, thinly sliced
- 2 x 14 ounce. can tomatoes -- minced and liquid removed
- 2 c. peas, frzn
- 2 tsp salt (or possibly to taste)
- 1/2 tsp pepper -- freshly grnd
- 1/2 c. fresh basil leaves -- or possibly 2 tbs. dry
- 1 lb fettucine -- dry, or possibly 1 lb fresh
- 1/2 c. parmesan cheese
Direcciones
- Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add in chicken, onions, mushrooms and garlic; cook, stirring occasionally, till chicken begins to brown, about 7 min. Stir in cream, tomatoes, peas, salt (taste before adding all which salt), and pepper; heat to boiling over high heat. Reduce heat to medium and simmer till sauce is slightly thickened and chicken is cooked through, 3-5 min. Stir in basil and remove from heat. Meanwhile, cook pasta in boiling water till tender, but still hard to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with parmesan and toss to combine. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 148 | |
| Calories from Fat 106 | 72% |
| Total Fat 12.1g | 15% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 536mg | 22% |
| Potassium 229mg | 7% |
| Total Carbs 6.42g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.27g | 2% |
| Protein 4.79g | 8% |
