2 boned skinned chicken breasts, halved
2 tablespoons olive oil
1/4 cup chopped green onions
1 teaspoon minced garlic
14 1/2 ounce can whole tomatoes, drained, coarsely chopped
1 tablespoon basil
1 cup heavy cream
2 egg yolks
3/4 cup freshly grated Parmesan cheese
8 ounces fettuccine
1 cup frozen peas, thawed
1 1/2 cups sliced fresh mushrooms
Preparation 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 thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas, and mushrooms. Cover and cook on High 30 to 60 minutes.