Ingredients:
2 chicken breasts, sliced thin
8 oz fettuccine or pasta of choice
2 tbsp olive oil
1 cup mushrooms, sliced
3 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Season the chicken slices with salt and pepper, then cook them in the skillet until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add sliced mushrooms and cook for 3-4 minutes until softened. Add garlic and cook for 1 more minute.
Pour in the chicken broth and let it simmer for 2 minutes. Then, add the heavy cream and bring it to a simmer. Cook for 3-4 minutes, stirring occasionally.
Stir in the Parmesan cheese, salt, and pepper. Once the sauce thickens, return the chicken to the skillet.
Toss the cooked pasta into the skillet with the sauce, mixing well to coat everything.
Serve the pasta with a sprinkle of fresh parsley and extra Parmesan if desired.
