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Submitted by: Cathy Hillier from Salt Lake City, UT
Originally shared on the web 03/04/2011

1 t. oil
1-1/2 c. mushrooms, sliced
1/2 c. onion, chopped
1 garlic clove, minced
1 lb. skinless, boneless chicken breasts, sliced
salt and pepper to taste
1/2 t. dried basil
2 c. tomato, chopped
4 c. fettuccine, cooked
Garnish: 1/4 c. fresh Parmesan cheese, grated

Add oil to a large skillet. Over medium-high heat, combine mushrooms, onion and garlic; sauté 2 minutes. Stir in chicken, salt, pepper and basil. Sauté 5 minutes or until chicken is no longer pink and juices run clear. Blend in tomato; sauté 2 minutes longer. Serve over prepared pasta; garnish with cheese. Serves 4.