Fettuccine Con Pollo

• butter↗2 tablespoons
• olive oil↗2 tablespoons
• chicken breast (chunked)↗1 lb
• green onion (chopped)↗1⁄4 cup
• garlic (finely minced)↗1 teaspoon
• half-and-half↗1⁄2 cup
• fresh mushrooms (thinly sliced)↗1⁄2 lb
• (28 ounce) can canned tomatoes (chopped and drained)1
• frozen peas↗1 cup
• salt↗1 teaspoon
• pepper (freshly ground)↗1⁄4 teaspoon
• fresh basil leaf (or 2 tbsp. dry)↗1⁄4 cup
• fettuccine pasta (dry, or 1 lb fresh)1⁄2 lb
• parmesan cheese↗1⁄4 cup

Step-by-step instructions

1. 1

   Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes.

2. 2

   Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.

3. 3

   Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.