1/4 cup (1/2 stick) butter
1/4 cup olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch cubes
1/2 cup chopped green onions with tops
2 cloves garlic, minced
1 cup whipping cream
1 pkg. Alfredo Sauce mix (McCormick's)
12 oz. fresh mushrooms, thinly sliced
1 (15 oz.) can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 cup chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 cup freshly grated Parmesan cheese

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; sauté until chicken is lightly browned.

Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese.

Serves 6 to 8.