4 tbsp. butter, divided
1 lb. skinless, boneless chicken breasts, cut into 1/2 inch strips
1 sm. garlic clove, minced
1 c. sliced mushrooms
1 c. thinly sliced zucchini
1/2 c. carrot strips
1/4 c. chopped onion
1 1/2 c. (12 oz. container) Contadina fresh four cheese sauce
2 tsp. chopped fresh basil
1/4 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. white peppers
1 pkg. (9 oz.) Contadina fresh fettuccine (egg or spinach)

In large skillet, melt 2 tablespoons butter. Add chicken strips and garlic; saute 6 to 8 minutes. In separate skillet, melt remaining butter. Add mushrooms, zucchini, carrots, and onion. Saute until crisp tender. To chicken in skillet, add flour cheese sauce, vegetable mixture, basil, oregano, salt, and pepper; blend gently. Heat chicken mixture over low heat for 5 minutes, stirring occasionally. Cook fettuccine according to package directions. Drain. Serve chicken over hot fettuccine.

Microwave Directions: In 2 quart microwave safe casserole, microwave butter and garlic on HIGH (100%) power for 30 seconds. Add chicken strips; stir to coat. Microwave on HIGH (100%) power for 5 to 7 minutes, stirring after 3 minutes. Add vegetables; cover. Microwave on HIGH (100%) power for 4 to 6 minutes, stirring after 2 minutes (vegetables should be crisp tender). Drain. Add flour cheese sauce, basil, oregano, salt, and pepper. Stir to combine. Microwave on HIGH (100%) power for 4 to 6 minutes, stirring every 2 minutes until heated through. Cook fettuccine according to package directions. Drain. Serve chicken over hot fettuccine.