Chicken and Mushroom Fettuccini Alfredo

an original recipe by Gord Latta

Serves about 4 large portions or 6 medium portions

Takes about 30 minutes from boil and prep time to serving.

• 2 boneless chicken breasts, sliced for stir fry
• 1 cup sliced Mushrooms
• 1 cup grated (real) parmesan cheese
• 2-3 cloves garlic
• 1-2 Tbsp. cooking oil
• ½ cup butter
• ½ pint heavy cream (whipping cream)
• 1 pkg fresh fettuccini, plain or herbed

Have everything cut up, measured and ready to go before putting pasta in pot. Bring a large pot of lightly salted water to boil, add fettuccini (the more water the better for pasta). Heat a little oil in a large fry pan (med high to high heat), (one of the stir fry pans work best). Stir fry chicken slightly then add garlic and mushrooms, continue to stir fry, 4-5 minutes or to brown. Lower heat and add butter in chunks and melt. Add cream slowly while stirring well or whisking, and keep stirring. Drain pasta and put in large serving bowl. Add most of parmesan to sauce TOSS WELL – if you don’t it will stick in clumps. Pour over pasta and toss, sprinkle with rest of the parmesan, a little black pepper and serve with a nice crisp salad and sliced baguette.