CHICKEN FETTUCINE ALFREDO

By ddma_34d

Ingredients

• 1/4 C BUTTER
• 1/4 C OLIVE OIL
• 1 LB BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 3/4 INCH PIECES
• 1/2 C CHOPPED GREEN ONIONS WITH TOPS
• 2 CLOVES GARLIC MINCED
• 1 C WHIPPING CREAM
• 1 PKG MC CORMICK PASTA PRIMA ALFREDO SAUCE
• 12 OZ FRESH MUSHROOMS, THINLY SLICED
• 15 OZ. CAN TOMATOES, DRAINED & DICED
• 1 TSP SALT
• 1/2 TSP FRESHLY GROUND PEPPER
• 1/4 C FRESH CHOPPED PARSLEY
• 2 TBSP DRIED BASIL
• 1 LB HOT, COOKED FETTUCINE
• 1/2 C GRATED PARMESAN CHEESE

Preparation

Step 1

HEAT BUTTER AND OLIVE OIL IN A HEAVY SKILLET OVER MEDIUM HEAT. ADD CHICKEN, GREEN ONION, AND GARLIC, SAUTE UNTIL CHICKEN IS LIGHTLY BROWNED. STIR IN CREAM, SAUCE MIX, MUSHROOMS, TOMATOES, SALT & PEPPER. BRING TO A BOIL OVER HIGH HEAT. REDUCE HEAT TO MEDIUM AND SIMMER 3 TO 5 MINUTES OR UNTILL SAUCE IS SLIGHTLY THICKENED. STIR IN PARSLEY AND BASIL. REMOVE FROM HEAT. TOSS PASTA WITH SAUCE. SPRINKLE WITH PARMESAN CHEESE.