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Add a photoServings: 4
Ingredients
- 2 x chicken breasts halved
- 2 Tbsp. extra virgin olive oil
- 1/4 c. green onions minced
- 1 tsp garlic chopped
- 14 1/2 ounce canned tomatoes liquid removed and minced
- 1 Tbsp. basil
- 1 c. heavy cream
- 2 x egg yolks
- 3/4 c. parmesan cheese
- 8 ounce fettuccine
- 1 c. peas (frzn), thawed
- 1 1/2 c. mushrooms (fresh), sliced
Directions
- In skillet, brown chicken breasts in extra virgin olive oil. Place chicken in crock-pot.
- Add in green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hrs. Remove chicken and cut into pcs. Return chicken pcs to pot.
- Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high 30 min to thicken. While sauce is thickening, cook fettuccine according to package directions; drain. Add in fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 272 | 45% |
| Total Fat 30.8g | 39% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.08g | |
| Cholesterol 102mg | 34% |
| Sodium 495mg | 21% |
| Potassium 654mg | 19% |
| Total Carbs 51.53g | 14% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.51g | 4% |
| Protein 32.23g | 52% |
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