CHICKEN FETTUCINE ALFREDO|
1/4 c. oleo
1/4 c. olive oil
1 lb. boneless, skinless
breast halves, cut into
1/2 c. chopped green onion
2 cloves garlic, minced
1 pkg. McCormick Pasta Prima
2 Tbsp. dried basil leaves
1 c. whipping cream
12 oz. fresh mushrooms, thinly
1 (15 oz.) can tomatoes,
drained and diced
1 tsp. salt
1/2 tsp. pepper
1/4 c. chopped fresh parsley
12 oz. hot cooked fettucine
1/2 c. grated Parmesan cheese
Heat oleo and olive oil in a large heavy skillet over
medium heat. Add chicken, green onion and garlic; saute until
chicken is lightly browned. Stir in cream, sauce mix, mush-
rooms, tomatoes, salt and pepper. Simmer 5 to 10 minutes or
until sauce is slightly thickened. Stir in parsley and basil;
remove from heat. Toss pasta with sauce; sprinkle with 1/2 cup
Parmesan. Pass with additional cheese, if desired. Yield: 6
to 8 servings.
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