1 1/2cupsfreshly grated Parmesan cheeseplus additional for serving
Fettuccine pastacooked and drained to package directions
For the Chicken
In a saute pan, heat 3 tablespoons of butter over medium heat.
Half chicken breasts lengthwise into 4 cutlet pieces. Sprinkle both sides of the chicken with the all purpose seasoning and pepper. Cook in the butter, turning to brown both sides. Continue to cook until chicken is no longer pink in the center. Place chicken on a plate and cover with foil; set aside.
For the Mushrooms
Slice the mushrooms into 1/4 inch sized slices.
In the same pan used to prepare the chicken, heat an additional 2 tablespoons of butter. Place the sliced mushrooms in the pan and sprinkle with 1/8 teaspoon of salt. Cook the mushrooms over medium heat until they are browned. Stir to cook evenly, about 7 minutes. Set aside.
For the Sun Dried Tomato Alfredo
Melt 4 tablespoons of butter over medium low heat in a medium sized sauce pan. Whisk in the garlic and cook until you can smell the garlic. Add the flour, and whisk and cook until smooth and bubbly.
Slowly whisk in the heavy cream, salt and pepper. Gradually increase heat to medium, stirring constantly. Cook and stir for about 6 minutes until the sauce begins to thicken. Remove from heat, and stir in the Parmesan cheese. Stir until the cheese has melted.
Slice the sun dried tomatoes into small pieces. Stir into the prepared Alfredo sauce. Return the sauce pan to the stove top, and heat and stir for about 5 minutes over very low heat.
Slice chicken breasts into serving sized pieces.
To serve, add cooked fettuccine pasta to a serving dish. Toss with desired amount of Alfredo sauce. Top with chicken, mushrooms, and additional Parmesan cheese.
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