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Ingredients:
Ingredients:
2 tablespoons olive oil
8 oz mushrooms sliced
2 garlic cloves minced
1 small sweet onion, diced
2 to 3 oz sun-dried tomatoes diced
2 t. chicken base
2 cups water or chicken stock
1/2 cup half and half (omit if you don't want it to be "creamy")
1/2 cup Parmesan cheese shredded
1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
2 T. capers
1/2 lb fettuccine pasta
Optional: 1 c. cooked and shredded chicken breast
Directions:
Directions:
Heat olive oil on medium-high heat, add sliced mushrooms, onions, and garlic. Saute the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
Dissolve 2 t. chicken base in 2 cups of boiling water. Carefully add the broth to the skillet. Continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat.
Add half and half and bring to boil just for a short moment.
Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add a corn starch slurry to thicken.
Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water. Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
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