Chicken Fettuccine Alfredo

¼ c butter or margarine
¼ c olive oil
1 lb boneless chicken breast (cut into ¾ inch cubes)
½ c chopped green onions with tops
2 cloves garlic, minced
1 c whipping cream
1 pkg Pasta Prima Alfredo sauce mix
12 oz fresh mushrooms thinly sliced
1 (15 oz) can tomatoes, drained well
½ tsp salt
½ tsp pepper
¼ c chopped fresh parsley
2 Tbsp dried basil leaves
1 lb hot, cooked fettuccine
½ c freshly grated Parmesan Cheese (additional Parmesan)

Heat butter and olive oil in large heavy skillet over medium heat. Add chicken, green onion, and garlic. Sauté until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt, and pepper. Bring to boil. Reduce heat and simmer 3-5 minutes. Stir in Parsley and basil. Remove from heat. Toss with pasta; sprinkle with ½ cup Parmesan. Serve with additional cheese.

Source: Heather Hart