1/4 C chopped green onions
3 tsp chopped garlic
1/2 C butter *( i use dairy free margarine)
1/4 C olive oil
1 TBSP lemon juice
4 pounds boneless, skinless chicken breast halves, cut into 1 inch strips
3 TBSP dried parsley
1/2 tsp pepper
1 16oz package of Fettuccini**
1 chopped tomato**
In a large skillet, saute the green onions and garlic in the butter and oil. Add the lemon juice, chicken, parsley, and pepper. Cook the chicken, stirring occasionally, for 12 to 15 minutes, until it is no longer pink inside. Cool. Pour into a labeled 1 gallon Ziploc Freezer bag.
To serve, thaw the chicken mixtutre. Cook the fettuccini according to package directions. In a large skillet, cook the chiken mixture over medium heat for 6 to 10 minutes, or until chicken is heated through. Spoon the chicken over fettuccini. Garnish with chopped tomato.