2 chicken breasts but into halves
2 tbsp of olive oil
1/4 cup of chopped green onions
1 tsp of minced garlic
14-1/2 oz canned tomatoes that have been drained and chopped
1 tbsp of basil
1 cup of heavy cream
2 egg yolks
3/4 cup of grated Parmesan cheese
8 oz of fettuccine
1 cup of peas
1-1/2 cups of sliced mushrooms
In a skillet brown chicken breasts in olive oil. Once browned place chicken breasts in crock pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on LOW for 7-9 hours. Remove chicken and cut into smaller pieces. Return cut chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on HIGH for 30 minutes to thicken.
While sauce is thickening, cook fettuccine according to package directions and then drain. Add fettuccine, peas and mushrooms. Cover and cook on HIGH for 30-60 minutes.