1/4 cup butter or margarine
1 1/4 lb boneless, skinless chicken breast, cut into bite-size chunks
3Â cups sliced fresh mushrooms (8 oz)
1 cup chopped green onions
1 small red pepper, cut into thin strips
1 clove garlic, crushed
1/2 tsp salt
1/2 tsp pepper
10 oz uncooked fettucini
3/4 cup half and half
1/2 cup butter or margarine, melted
1/4 cup chopped, fresh parsley
1/4 tsp salt
1/4 tsp pepper
1/2 cup grated parmesan (or more to taste)
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Melt 1/4 cup butter in large saute pan, add chicken and saute until brown. Remove chicken from pan, set aside and kep warm. In pan, saute mushrooms, onions, peppers, garlic, salt and pepper until tender. Add chicken back to pan, turn heat down, simmer 15 minutes or until chicken is done.
In meantime, cook fettucini according to package directions (omit salt); drain.
Combine half and half with butter, add parsley, salt, pepper and parmesan for sauce.
Put fettucini in large pasta bowl, add chicken and vegetables. Pour sauce over all, toss, and serve.