| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry, Casserole, Crockpot |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; halved |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Green onions; chopped |
| 1 |
ts |
Garlic; minced |
| 14 1/2 |
oz |
Canned tomatoes; drained and |
|
|
Chopped |
| 1 |
tb |
Basil |
| 1 |
c |
Heavy cream |
| 2 |
|
Egg yolks |
| 3/4 |
c |
Parmesan cheese |
| 8 |
oz |
Fettuccine |
| 1 |
c |
Peas (frozen); thawed |
| 1 1/2 |
c |
Mushrooms (fresh); sliced |
INSTRUCTIONS
In skillet, brown chicken breasts in olive oil. Place chicken in
crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and
cook on Low 7 to 9 hours. 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. While sauce is
thicken-
ing, cook fettuccine according to package directions; drain. Add
fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min.
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on
Jan 30, 99
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