INGREDIENTS:

CHICKEN:

6 chicken breasts, skinned & boned
6 tbsp. balsamic vinegar
1/2 c. extra virgin olive oil
1/4 c. fresh basil leaves
Salt & fresh ground pepper to taste

SAUCE & PASTA:

3 tbsp. butter
4 med. shallots (no substitutions)
2 c. cream
6 oz. fresh mushrooms
1 c. frozen English peas
Salt & fresh ground pepper to taste
1 (9 oz.) pkg. fresh fettuccine
2 oz. fresh grated Parmesan cheese

DIRECTIONS:

Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour. Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.

Peel and finely chop shallots. Saute in butter 1 minute. 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 and peas 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. Serves 8 to 10.

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