Chicken Fettucini Tuscano
from Maris Norton

1 (9-oz.) pkg. fresh fettuccini
1 lb. fresh asparagus
4 to 5 cremini mushrooms, sliced
4 to 5 fresh shiitake mushrooms, stemmed, caps sliced

3 T. butter
3 T. olive oil
8-10 fresh basil leaves, slivered
1 garlic clove, minced
1/2 c. vegetable broth
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 grilled chicken breasts, sliced

In a large pot of rapidly boiling, lightly salted water, cook pasta until
barely tender, 3 to 5 minutes; drain well. Keep warm in large pasta bowl. Slice
asparagus into small pieces at an angle. Trim stems and slice mushrooms
crosswise into umbrella shapes. In a large skillet, melt butter in oil over
medium-high heat; add asparagus, mushrooms, basil and garlic. Cook, tossing until asparagus is crisp-tender and mushrooms have softened, about 5 minutes. Add vegetable broth and bring to a simmer. In pasta bowl, place chicken slices on
top of cooked fettuccini. Add Parmesan, salt and pepper to skillet. Pour
vegetables over pasta and chicken. Toss lightly. Serve immediately. Serves: 4
Preparation time: 8 minutes. Cook: 8-10 minutes.