HOMEMADE CHICKEN FETTUCCINE

HOMEMADE CHICKEN FETTUCCINE

"Chunks of chicken in a creamy mushroom and Parmesan sauce."

1-1/2 lbs. fettuccine pasta
¼ cup and 2 tbsp. butter
9 skinless, boneless chicken breast
1-1/2 lbs. mushrooms, sliced
1 tbsp. garlic salt
½ tsp. ground black pepper
4-1/2 cups heavy cream
¾ cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through.

Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly.

Add Parmesan cheese when at desired consistency. Serve over noodles.

Yield: 12 servings.