There used to be a busy restaurant on Tranquille called Roma's. We would go there for the best chicken fettucine in town. When they moved next door to the old Keg building we had a rehearsal dinner there. One day I dropped in for lunch and was surprised to see the place nearly empty... That should have been the clue things were not the same. Then I got a long black hair served with the food. You loose a good chef and the restaurant is done. Shortly thereafter a service club took over the building. I drove by the other day there is an apartment building going up on the spot. The one constant since the beginning of time is change... sometimes for the better and sometimes not.
CHICKEN FETTUCINE
1 breast of chicken 4 Tbsp olive oil
1 garlic clove, finely chopped1 red bell pepper, chopped
1 cup of mushroom, sliced
2/3 cup whipping cream
4 cups cooked fettuccine
salt
pepper
1/3 cup Parmesan cheese
• Remove the skin and bones and cut chicken breast into chunks.
• In a large skillet sauté chicken chunks in oil until no longer pink.
• Remove the meat and set aside.
• Cook the fettuccine to package directions, drain and set aside.
• Place bell peppers and mushrooms in the remaining oil.
• Sauté for 2 minutes.
• Remove peppers and mushroom and set aside.
• Put the garlic in the pan and sauté for half a minute.
• Add the whipping cream and heat through, but do NOT boil.
• Stir in the Parmesan cheese, salt and pepper.
• Let the cheese melt, but do NOT boil.
• Toss pasta with sauce and stir in the reserved chicken chunks, bell peppers, and mushrooms.
