1 1/2 lb. fresh fettuccine
1/2 lb. fresh sliced mushrooms
4 sliced green onions
2 cloves garlic, pressed or finely minced
1 med. zucchini, sliced in thin spears
1 lg. whole boneless, skinless chicken breast, cut in small cubes
Cracked pepper to taste
1 pt. whipping cream
8 tbsp. butter
1/2 c. fresh grated Parmesan cheese
Dash nutmeg

In a large heavy skillet, melt 4 tablespoons of the butter. Add chicken, zucchini, garlic, onions and mushrooms. Saute until chicken is no longer pink and vegetables are becoming tender. Add remaining butter, whipping cream and nutmeg. Bring to a gentle boil, stirring constantly, letting the mixture cook down until sauce is slightly reduced. In a large pot, cook the fettuccine, drain the water and mix with the prepared sauce. Add cheese and top with cracked pepper to taste.