4 oz. uncooked fettuccine
5 tbsp. butter
1 lb. skinned, boneless chicken breast, cut in 1" pieces
1 c. sliced fresh mushrooms
1 c. half and half
1 tbsp. flour
1/2 tsp. dried parsley
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. grated Parmesan cheese

Prepare fettuccine according to package directions, adding 1 tablespoon butter to cooking water. Drain and rinse with warm water. Toss with 1 tablespoon butter and set aside. Melt remaining 3 tablespoons butter in 2 quart saucepan. Add chicken and mushrooms. Cook and stir over moderate heat for 10 minutes or cooked throughout. Stir in flour, parsley, onion powder, salt and pepper. Blend in half and half. Cook and stir over moderate heat until mixture thickens slightly. Remove from heat. Add fettuccine and Parmesan cheese, tossing to coat. Makes 2 large servings.