- Serves 4
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1/2 cup diced green onions
- 1/2 cup diced tomatoes
- 1 tablespoon chopped fresh garlic
- 1 pound chicken breast, boneless, skinless
- 16 ounces heavy cream
- 1/2 cup grated Parmesan cheese
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 pound linguine pasta
Place the chicken on a preheated char grill. Cook until the chicken is completely cooked. Remove and place in the refrigerator.
In a sauce pan, melt the butter. Saute the mushrooms, green onions, tomatoes, and chopped garlic until the vegetables become soft. Continue cooking until there is very little liquid in the pan. Remove the chicken from the refrigerator and slice into 1/4 inch strips. Place in the sauce pan with the vegetable mixture.
Add the heavy cream to the pan and simmer until the cream begins to thicken. Whisk in the Parmesan cheese, parsley, salt, and pepper. Turn off the heat.
In a pot of boiling water, cook the pasta to the specifications on the package. Drain well. Do not rinse with cold water. Add the pasta to the sauce/vegetable mixture. Stir well. Serve in pasta bowls. Garnish with a sprinkle of Parmesan cheese.
copied from ” http://pubrestaurantcopycatrecipes.blogspot.com/”