4 tbsp. butter
1 boneless & skinless chicken breast (about 8 oz.), cut into 3/4 inch pieces
12 oz. mushrooms (use a mixture of white button, shitake & oyster mushrooms)
1/2 c. thinly sliced scallions
1 garlic clove, minced
1/2 c. heavy cream
1 can (14 1/2 oz.) whole peeled tomatoes, drained & chopped
1/2 tsp. salt
Grinding of black pepper
12 oz. fresh or 8 oz. dried fettuccine
2 tbsp. finely chopped parsley
Grated Parmesan cheese

Heat butter in a large heavy skillet. Add the chicken; saute until edges are golden, about 5 minutes. Cut the mushrooms into 1/8 to 1/4 inch slices. Discard the tough stems from the shitake. Add to the chicken, saute until tender, about 5 minutes. Add the scallions and garlic; saute 2 minutes.

Add the heavy cream and tomatoes; heat to boiling over medium-high heat; reduce heat to low and simmer until sauce is thickened. Add salt and pepper.

Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.

Place the fettuccine in a large serving bowl; top with chicken and mushroom mixture and toss. Sprinkle with parsley and grated Parmesan cheese.