Pasta Carrabba

                                                                                                               




Thanks Stephanie!
Chicken
2 boneless, skinless chicken breasts
3 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 Tbsp fresh basil leaves (or 2 tsp dried)

Salt & fresh ground pepper to taste



Sauce
2 tablespoons butter
1 medium shallots
1 tsp minced garlic
1/4 cup grated parmesan cheese
1 cup half & half (or heavy cream)
3 oz fresh mushrooms (I used mushrooms from a jar)
1/2 cup frozen English peas

Salt & fresh ground pepper to taste



Pasta
1/2 (9 oz.) package fresh fettuccine
2 oz fresh grated Parmesan cheese



Combine vinegar, oil and basil. Pour over chicken and marinate overnight (I use a ziplock bag) in the refrigerator.
Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and parmesan cheese and cook another 2 minutes.
Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.