2 Chicken breasts halved
2 Tablespoon Olive oil
1/4 Cup Green onions chopped
1 Clove Garlic minced
14 1/2 oz Canned tomatoes drained and chopped
1 Tablespoon Basil
1 Cup Heavy cream
2 Egg yolks
3/4 Cup Parmesan cheese
8 oz Fettuccine
1 Cup Frozen Peas thawed or Fresh
1 1/2 Cup Fresh Mushrooms sliced
1. In skillet, brown chicken breasts in olive oil.
Place chicken in crock pot.
2. Add green onions, garlic, tomatoes, and basil.
Cover and cook on Low 7 to 9 hours.
3. Remove chicken and cut into pieces. Return
chicken pieces to pot. Stir in cream, egg yolks,
and Parmesan cheese. Cover and cook on high
30 minutes to thicken.
4. While sauce is thickening, cook fettuccine according
to package directions; drain. Add fettuccine, peas and
mushrooms. Cover and cook on high 30 to 60 min.