2 bones, skinned whole chicken breasts, halves
2 tbsp. olive oil
1/4 c. green onions, chopped
1 tsp. garlic, minced
1 (16 oz.) can whole tomatoes, drained and coarsely chopped
1 tbsp. basil
1/2 c. heavy cream
2 egg yolks
1/2 c. freshly grated Parmesan
8 oz. fettuccine
1 c. frozen peas, thawed
1 1/2 c. fresh mushrooms, sliced

In skillet brown chicken breasts in olive oil. Place chicken in crock pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on low 7-9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high 30 minutes to thicken. While sauce is thickening, cook fettuccine according to package directions. Drain. Add fettuccine, peas, and mushrooms. Cover and cook on high 30-60 minutes.