Chicken Alfredo

Olive oil (1 tbsp or less)

1 lb Chicken (Tenderlions or Boneless Breast)
4 Green Onions w/tops (scallions)
1 Onion, chopped
12 oz Fresh Mushrooms (sliced)
1/2 Tsp Basil leaves
Red Pepper Flakes (optional)

1 Tbsp Cornstarch disolved into 2 Tbsp Milk
1 1/2 cup Milk (Sub Skim if desired. Room temperture.)

14 oz can Tomatoes (drained and diced)
1/2 cup grated Romano or Parasean cheese (or less)

Basil to taste
Garlic to taste
Red Pepper Flakes to taste (optional)

Pasta (12 oz. package)
Prepare pasta as per package instructions.

Cut chicken into 1" cubes, season with salt, fresh cracked black pepper and garlic powder.
Preheat large skillet, add Olive Oil, saute' chicken and onion 3 - 4 minutes. Add green onion, mushrooms, basil leaves and red pepper flakes (optional) and continue sauting until chicken is no longer pink. Remove from pan into dish, cover.

Stir cornstarch into 2 tbsp milk and add to skillet with remaining milk. Bring to a boil. (Use whisk if lumps form.) When mixture begins to thicken reduce heat, add tomatoes and chicken and simmer 5-10 minutes until sauce is slightly thick.

Re-season with salt, pepper, basil leaves and garlic to taste.

Drain pasta, add to sauce and toss.

Serve with Garlic bread.


Note:
I like to serve this with fettuccine cooked al dente', then finished in the sauce. The flat noodles seem to hold more sauce.

I'll also stretch the sauce by about half as much. Like Mario says, there's nothing better than crusty garlic bread dipped in an Alfredo sauce.

Beer and chex mix. Been a long day...