Basil Cream Chicken

Serve over Fettuccine

Ingredients

1-1/2 lbs. boneless skinless chicken breasts, cut up in chunks
1 bunch finely chopped green onions
1-2 garlic cloves, minced
2 Tbls. olive oil
1 lb. fresh mushrooms, sliced (optional)

1/2 c. butter
1/4 c. unbleached all-purpose white flour

2 c. chicken broth
1 c. whipping cream

1/4 c. minced fresh basil or 2 t. dried
1/4 t. white pepper

hot cooked fettuccine noodles (we use whole wheat)

1/3 c. freshly grated parmesan cheese

Instructions

In a skillet, sauté chicken, onions, garlic and mushrooms in oil until chicken is no longer pink.

Meanwhile in a large saucepan, melt butter. Whisk in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in chicken mixture and serve over fettuccine.

NOTE: Start making the sauce when you add the fettuccini to the boiling water. Pasta takes about 12-14 minutes to cook. Once sauce is thick, pour over the chicken and simmer on low while pasta finishes cooking. Stir occasionally. Drain and rinse fettuccine; place into a large pasta bowl, pour sauce and chicken mixture over pasta, and sprinkle with freshly grated parmesan cheese before serving.