Carrabba's Pasta Carrabba



6 chicken breasts, skinned & boned
6 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh basil leaf
fresh ground pepper

3 tablespoons butter
4 medium shallots
2 cups cream
6 ounces fresh mushrooms
1 cup frozen English peas
fresh ground pepper

1 (9 ounce) package fresh fettuccine
2 ounces fresh grated parmesan cheese

1 Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.

2 Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.

3 Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.

4 Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately