Source: Oakland Trattoria - Milwaukee, Wisconsin
4 large boneless, skinless chicken
breast halves, seasoned with salt
and pepper, cut into thin strips
6 ounces portobello mushrooms, chopped
3 tablespoons crushed garlic
1/4 cup white wine
3 cups whipping cream
3/4 cup freshly grated Parmesan and
Romano cheese (mixed)
3 to 4 tablespoons Cajun seasoning
1 pound uncooked fettuccine, cooked al dente
Freshly grated Parmesan cheese for garnish
Grill chicken strips and saute.