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
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
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 min.