Chicken and Pesto Pasta
2 boneless skinless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne
3 tablespoons olive oil
4 green onions, chopped
2 cloves of garlic, minced
8 ounces fresh mushrooms, sliced
2 medium zucchini, sliced
6 ounces cream cheese, softened
3/4 cup half-and-half
16 ounces herb-flavored fettuccini, cooked
1/4 cup grated Romano cheese
TO PREPARE THE CHICKEN SAUCE AND PASTA:
Cut the chicken into bite-size pieces; rinse and pat dry. Season with paprika and cayenne.
Sauté in half the olive oil in a large skillet until cooked through; remove with a slotted spoon.
Heat the remaining olive oil in the same skillet. Add the green onions and garlic.
Sauté until tender.
Add the mushrooms.
Sauté for 5 minutes or until tender