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1/2 large white onion sliced
2 cups cooked chicken diced
2 tbsp chopped fresh basil
1 1/2 cups heavy cream or half and half
2 1/2 cups to 3 1/2 cups chicken stock
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
4 oz of mushrooms, sliced
14-16 oz of fettuccine pasta uncooked
1/2 cup shredded parmesan cheese

Place all ingredients except for cheese in a large saucepan or frying pan. It should be big enough to be able to lay the fettucini flat in the bottom of the pan.
Bring to a boil, reduce to a simmer and cover. Stir frequently and cook 15-20 minutes until pasta is tender enough to your taste. If it starts to look dry as you cook, add more chicken stock.
Once pasta is cooked stir in parmesan cheese.
Allow to sit for 5 minutes before serving if the sauce seems thin.
If you reheat the leftovers, add some water to thin out the sauce.

Recipe based on this one:
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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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