Recipe: Pasta Carrabba (not Carabba's) for Marlene

PASTA CARRABBA

FOR THE CHICKEN:
6 skinless, boneless whole chicken breasts
1/2 cup extra virgin olive oil
6 tbsp. balsamic vinegar
1/4 cup fresh basil leaves
Salt and fresh ground pepper to taste
FOR THE SAUCE AND PASTA:
3 tbsp. butter
4 medium-size shallots (no substitutions)
2 cups cream
1 cup frozen English peas
6 oz. fresh mushrooms
Salt and freshly ground pepper (to taste)
1 (9 oz.) pkg. fresh fettuccine
TO SERVE:
2 oz. freshly grated Parmesan cheese

TO PREPARE THE CHICKEN:
Cut chicken breasts in half and place side by side on a platter. Drizzle with the oil and vinegar. Cut basil leaves and sprinkle over the chicken; sprinkle salt and pepper. Refrigerate at least 1 hour.

WHEN READY TO COOK:
Grill the chicken or bake in a 350 degree F oven for 30 minutes. Set aside.

TO PREPARE THE SAUCE AND PASTA:
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 peas and mushrooms and cook another 2 minutes.

Cook pasta, drain and shake out excess water.

TO SERVE:
Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

Servings: 8 to 10
Adapted from source: newspaper clipping