Italian Flag Pasta - cooking recipe

Ingredients

1 whole chicken breast, about 1 1/4 lb.
1 1/2 c. chicken broth
1/4 c. olive oil
1 small onion, halved, sliced thin
1/2 c. fresh mushrooms, sliced
9 Tbsp. butter
1/4 lb. thinly sliced Prosciutto ham, cut into strips
2 medium tomatoes, seeded and chopped
1/2 c. heavy whipping cream
salt and ground black pepper
1/2 lb. fettuccine noodles
freshly grated parmesan cheese

Preparation

Place the chicken breast in a medium saucepan and add enough chicken broth to cover.
Heat to boiling; reduce heat and simmer, covered, until tender, about 12 minutes.
Remove chicken breast, cool, and cut into strips.
Heat the oil in a large saucepan over medium heat.
Add the onion and saute until brown.
Add the mushrooms; cook, tossing gently, 2 minutes.
Stir in 8 Tbsp. of the butter, the ham, and the tomatoes.
Cook 6 minutes.
Stir in the chicken and cream.
Heat to boiling; reduce heat to low.
Add the salt and pepper and keep warm over low heat.
Meanwhile, cook the fettuccine until just tender; drain.
Return the noodles to the saucepan and toss with remaining 1 Tbsp. butter.
Toss the fettuccine into the chicken-ham mixture.
Serve with parmesan cheese on the side.