2    Chicken breasts; halved
2 tb Olive oil
1/4 c  Green onions; chopped
1 ts Garlic; minced
14 1/2 oz Canned tomatoes; drained and
Chopped
1 tb Basil
1 c  Heavy cream
2    Egg yolks
3/4 c  Parmesan cheese
8 oz Fettuccine
1 c  Peas (frozen); thawed
1 1/2 c  Mushrooms (fresh); sliced

In skillet, brown chicken breasts in olive oil. Place
chicken in crock-pot. Add green onions, garlic,
tomatoes, and basil. Cover and cook on Low 7 to 9
hours. Remove chicken and cut into pieces. Return
chicken pieces to pot. Stir in cream, egg yolks, and
Parmesan cheese. Cover and cook on high 30 minutes to
thicken. While sauce is thickening, cook fettuccine
according to package directions; drain. Add
fettuccine, peas and mushrooms. Cover and cook on high
30 to 60 min.