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1
Season the chicken with salt, pepper and a bit of Cajun seasoning on both sides.
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2
(If your chicken breasts are rather thick, pound them a bit to flatten.)
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3
In a large, deep skillet, heat olive oil over medium and saute chicken until cooked through (about four minutes per side).
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4
Transfer cooked chicken to a cutting board and cover to keep warm.
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5
Drain the fat from the juices left in the pan.
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6
In the same skillet, melt butter over low heat.
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7
Add garlic and cook for 30 seconds.
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8
Add the tomatoes, chicken broth and white wine; increase to medium heat and bring to a boil.
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9
Reduce heat and simmer, uncovered, for about 10 minutes or until tomatoes are tender.
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10
Add the cream and mushrooms and bring to a boil, stirring often.
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11
Simmer over medium heat until sauce thickens enough to coat the back of a spoon.
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12
Stir in basil, Parmesan cheese and more salt, pepper and/or Cajun seasoning if preferred.
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13
Return to a low simmer.
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14
While sauce is simmering, bring a large pot of lightly salted water to a boil.
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15
Add fettucine noodles and cook according to package directions until al dente.
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16
Drain pasta and return to the pot.
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17
Toss with 1/4 to 1/2 cup of the sauce.
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18
Slice chicken or cut into bite-size pieces depending on your preference.
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19
Reheat chicken in the sauce.
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20
Serve pasta topped with chicken and cream sauce.
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21
Note: if you dont have fresh basil on hand, you can always use about 1/2 tablespoon freeze-dried basil flakes.
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22
Also, if you like your sauce a bit thicker, feel free to mix a little cornstarch with water and add that to the sauce while it simmers.
