Ingredients

2 chicken breasts; halved
2 Tbsp. olive oil
1/4 C. green onions; chopped
1 tsp. garlic; minced
14-1/2 oz. canned tomatoes; drained and chopped
1 Tbsp. basil
1 C. heavy cream
2 egg yolks
3/4 C. parmesan cheese
8 oz. fettuccine
1 C. peas (frozen); thawed
1-1/2 C. mushrooms (fresh); sliced

Cooking Instructions

In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on low for 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high for 30 minutes to thicken. While sauce is thickening, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high for 30 to 60 minutes.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)