Fettuccine with Chicken and Mushrooms
A recipe by Marie Simmons

• 4 tablespoons butter
• 1 boneless and skinless chicken breast (about 8 ounces), cut into 3/4 inch pieces
• 12 ounces mushrooms (use a mixture of white button, shiitake, and oyster mushrooms)
• 1/2 cup thinly sliced scallions
• 1 garlic clove, minced
• 1/2 cup heavy cream
• 1 can (14-1/2 ounces) whole peeled tomatoes, drained and chopped
• 1 cup frozen tiny peas
• 1/2 teaspoon salt
• Grinding of black pepper
• 12 ounces fresh or 8 ounces dried fettuccine
• 2 tablespoons finely chopped parsley
• Grated Parmesan cheese

1. Heat butter in a large heavy skillet. Add the chicken; sauté until edges are golden, about 5 minutes. Cut the mushrooms into 1/8- to 1/4-inch slices. Discard the tough stems from the shiitake. Add to the chicken; sauté until tender, about 5 minutes. Add the scallions and garlic; sauté 2 minutes.

2. Add the heavy cream and tomatoes; heat to boiling over medium-high heat; reduce heat to low and simmer until sauce is thickened. Add the peas, salt, and pepper. Heat, stirring, until peas are tender.

3. Meanwhile, cook the fettuccine in plenty of boiling, salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.

4. Place the fettuccine in a large serving bowl; top with chicken and mushroom mixture and toss. Spice with parsley and grated Parmesan cheese.

Prep:15 minutes. Cook: 20 minutes. Serves: 4.