| FETTUCCINE WITH CHICKEN AND MUSHROOMS |
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Serves 44 ounces uncooked fettuccine 4 tablespoons CRISCO Oil, divided 1 pound boneless, skinless chicken breast, cut into 1-1/2 inch pieces 1 cup fresh mushrooms, sliced (6 to 8 large) 1/4 cup finely chopped onion 1 tablespoon all-purpose flour 1 teaspoon chopped parsley 1 cup half and half 1/4 cup grated Parmesan cheese Salt and pepper to taste Prepare fettuccine according to package directions. Drain and rinse with warm water. Toss with 1 tablespoon oil. Set aside. Heat remaining 3 tablespoons oil in 2-quart saucepan. Add chicken, mushrooms and onion. Cook and stir over medium heat for 10 minutes or until fully cooked. Stir in flour. Blend in half-and-half. Cook and stir over medium heat until slightly thickened. Remove from heat. Add fettuccine and Parmesan cheese. Toss to coat. Season to taste with salt and pepper. |
