FOR THE MUSHROOMS:

1. Clean mushrooms by gently dusting off any dirt residue.  If necessary, run under a little water to remove any dirt that is stuck to mushroom.
2. Trim stems and cut mushrooms into equal slices.
3. Preheat stainless or non-stick skillet over medium-high heat.  
4. Remove hot pan from heat source and spray with Bak-Klene.  This will aid in keeping the mushrooms from sticking and allow cooking with a minimal amount of olive oil.  
5. Add the mushrooms to the hot pan and sprinkle with a pinch of salt and pepper and about an 1/8th teaspoon of minced garlic. Using fresh garlic is great. But honestly, I often use dehydrated garlic in my mushrooms. The water in the mushrooms helps to rehydrate the garlic. Also, garlic powder works nicely too.
6. Drizzle a 1/2 teaspoon of olive oil over mushrooms and cover. Continue to cook for about 5 minutes.
7. Remove cover and stir while trying to flip most of the mushroom pieces onto the other side. Continue to cook until just golden and cooked through.
8. Transfer cooked mushrooms to a bowl and set aside.
9. Repeat as many times as necessary to cook all the mushrooms. When cooking mushrooms, keeping the batches small will aid in browning and keep the mushrooms from steaming.
10. Cooked mushrooms maybe stored for a week in the refrigerator, in an airtight container such as Ziploc or Tupperware.

FOR THE CHICKEN:

1. Follow the directions for Easy Baked Chicken Cutlets.  OR Use any leftover chicken that is on hand.  
2. Slice chicken in equal pieces and set aside. 

FOR THE PARMESAN SAUCE:  

1. Prepare sauce as outlined in directions for Light Creamy Parmesan Sauce.
2. Parmesan Sauce may be prepared in advance and stored refrigerated for up to a week.  OR made fresh.  Please see notes above on Meal Prepping the Sauce.  

FOR THE PASTA:

1. Bring a large pot of water to boil over high heat.
2. When water begins to boil, turn off heat and add 1 Tablespoon of table salt.  Removing the heat source will help to minimize boil overs when the salt is added.  Turn the heat source back up to high.
3. Once water begin to rapid boil, add fettuccine to pot and stir.
4. Cook pasta per package directions, usually about 8 to 10 minutes. 
5. Remove cooked pasta from water and reserve about 1 cup of pasta water.

TO FINISH:

1. Heat Parmesan Sauce in large saute pan or skillet over medium-low heat.  Add 1/4 cup of chicken broth to thin if sauce has become too thick.
2. Place strained pasta into saucepan with Parmesan Sauce.
3. Add cooked mushrooms and chicken pieces.
4. Thin sauce with additional pasta water, adding 1/4 cup at a time until desired thickness is reached.
5. Serve immediately and garnish with chiffonade of sage or basil if desired.