1-1/2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1 pound (16 ounces) fresh mushrooms, sliced
2 large cloves garlic, minced
1 tablespoon all-purpose flour
3/4 cup whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1 (9 ounces) package fresh fettuccine
1 (9 ounces) package fresh spinach fettuccine
1 cup Wisconsin parmesan cheese, freshly grated
Chopped fresh parsley for garnish
Wash chicken and pat dry. Cut into 1-inch cubes. Heat Butter in skillet over medium-high heat. Add chicken; sauté, stirring until chicken is lightly browned, about 2 minutes.
Add mushrooms and garlic, and cook until mushrooms are hot. Stir in flour and cook 2 minutes.
Stir in cream and simmer over low heat for 1 minute. Add salt and pepper to taste. Stir in 1/2 cup of parmesan. Keep warm.
In boiling water, cook fettuccine according to package directions. Drain and turn into a warm serving bowl. Pour garlic chicken sauce over and sprinkle with remaining cheese; garnish with parsley and serve.