Portobello Chicken With Alfredo Pasta

[Kitchen Witch]

PORTOBELLO CHICKEN WITH ALFREDO PASTA

2 large Chicken Breasts, no skin, no bone -- cut in halves
2 large Portobello Mushrooms -- sliced 1/4" thick
1/2 cup Flour
1/4 teaspoon Parsley -- dried
1/2 teaspoon Salt
1/8 teaspoon Black Pepper -- freshly ground
2 tablespoons Green Onion -- sliced thin
1/3 cup Olive Oil

2 cups Half and Half -- (or light cream)
6 tablespoons Butter or Margarine
4 servings Angel Hair Pasta
1 cup Parmesan Cheese -- grated
2 tablespoons Flour

Rinse chicken, and pat dry with paper towels. Place each breast half into a heavy duty plastic bag, unsealed, and pound lightly with a heavy object (I use my rolling pin) until 1/8 inch thick. Set aside. In a medium sized bowl, mix flour, parsley, salt and pepper, and then press chicken pieces into flour mixture, pressing flour into chicken on both sides. Set aside. In a large skillet, saute mushrooms and onion in about 2 Tbsp. olive oil, until tender, then remove from skillet and set aside. (You may have a dark residue from the mushrooms- this is okay). In the same skillet (don't wash or wipe out), add remaining olive oil and place chicken pieces into pan, then cook about 4 minutes on each side, over medium-high heat. Reduce heat to 'simmer' or very low, and return mushrooms and onions to skillet, smothering the chicken. Cover skillet, and turn heat off. Leave skillet on burner while you make the pasta and sauce.

Allow half & half and butter or margarine to stand at room temperature for 30 minutes. Meanwhile, cook pasta according to package directions, until pasta is tender, but still firm. (My preference is to use freshly made pasta, but you can also use dried fettuccine noodles if you wish). Drain pasta and set aside. In a medium saucepan, melt butter or margarine, then add half & half to pan. Stir over medium heat, until half & half becomes
very warm (be careful not to scorch). Remove 1/2 cup of mixture from pan, and place into a small bowl. Using a wire whisk, add flour, and mix briskly until lump-free, then add to mixture in pan, using wire whisk, and heat until mixture thickens slightly. Continue to cook, stirring constantly, and add 2/3 of Parmesan cheese. Continue to cook and stir, as mixture continues to thicken, and cheese melts into sauce. Once sauce is as thick as you desire, remove from heat.

Place one cooked chicken breast, smothered in mushrooms & onions, and one
serving of pasta onto each dinner plate. Now, ladle Alfredo sauce onto pasta, and also onto chicken if desired. Serve immediately with a fresh garden salad. Remaining Parmesan cheese can be sprinkled onto chicken, pasta or salad as desired.