8 oz. fettuccine
salted water
2 tbsp. butter
1/4 cup olive oil
1/2 cup sliced green onions
3 cloves garlic, minced
2 med. tomatoes (seeded, peeled and chopped)
1/4 cup dry white wine
1-2 cups cooked chicken, cubed or shredded
1 tbsp. lemon juice
1/4 cup parsley (freshly chopped)
Salt and pepper, to taste

Cook noodles in a large kettle of salted water. Drain well and place on a warm platter. Keep warm.

In a wide frying pan, over medium heat, place the oil and butter. When butter is melted add onions, garlic, tomatoes and wine. Cook and stir until mixture boils - lower heat so mixture bubbles gently and cook for 2 minutes.

Mix in lemon juice, canned or leftover cooked chicken and parsley. Cook until chicken is heated through. Season to taste with salt and pepper.

Spoon mixture over pasta and lift and mix gently. Serve.