1 Whole Boneless Chicken Breast
1 15oz. Can Diced Tomatoes + 1/2 can Water
1/2 Medium Onion, Thinly Sliced
5-6 Button Mushrooms, Sliced
1 Cup Frozen Peas
Olive Oil, As Req'd
2 Tsp Basil
1 Clove Garlic, Chopped
1/2 Cup Freashly Greated Parmeasan Cheese
1/2 Cup Cream
1/3 Pound Prepared Pasta (I prefer Lingunie or Fettucnie)
In a deep skillet, such as a chicken fryer, sauté chicken breast in olive oil, until lightly browned and cooked through. Remove from pan, and add onions and mushrooms, and additional olive oil if required, sauté until onions are translucent, add the garlic, and sauté 1 more min. Add the tomatoes, water, peas and basil, bring to a boil, reduce heat and simmer about 10 min.
Meanwhile, slice the chicken breast cross wise into strips, and return to pan. Turn off heat, add the pasta cream and grated cheese, reserving some for garnish. Mix well and bring to the table
This makes two large servings with enough left for a lunch.
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