1/2 cup chopped celery
1/2 cup white onion
1/2 cup (1 stick) butter
2 tbsp. olive oil
1 (1 lb.) pkg. chicken (I use chicken tenderloins from Costco)
1 pint heavy cream
8 to 16 oz. fresh sliced mushrooms
8 oz. fettuccine pasta
Louisiana hot sauce, to taste
1/2 tbsp. freshly ground salt
1/4 tsp. freshly ground pepper
sprig fresh rosemary

Cook chicken tenderloins in boiling pot of water until cooked. Cool, then shred them.

Chop onions and celery into small bits. Melt butter in skillet and add celery and onion. Sauté until soft. Add fresh rosemary. Cook and stir.

Meanwhile, bring a pot to boil. Add a little oil. Cook fettuccine pasta for 8 to 10 minutes until soft.

Add mushrooms. Add cream and Louisiana hot sauce.

Note: We like it really spicy so add enough hot sauce so it’s pretty pink. If you don’t like it super spicy, add less hot sauce.

Once fettuccine is done and the chicken/mushrooms are cooked, serve the chicken/mushroom/onion and celery over the pasta.

And ENJOY!

Submitted by: Sue Ward