Fettuccine with Mushroom Cream Sauce

Fettuccine with Mushroom Cream Sauce

3/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons salt
2 teaspoons granulated sugar
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts
Roasted Vegetables:
1 small red onion, thinly sliced
1 pint grape tomatoes
8 ounces cremini mushrooms, halved or quartered
1 tablespoon olive oil
salt and pepper to taste
Mushroom Cream Sauce:
1 pound dried fettuccine
1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, minced
8 ounces cremini mushrooms, sliced
1 tablespoon fresh rosemary or oregano
3/4 cup heavy cream
salt and pepper to taste
Grated parmesan for serving

Source: www.tarasmulticulturaltable.com


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