A recipe you should try

I made this Italian chicken for dinner today. Everyone loved it. Well, let me clarify that–Except for the mushrooms and zucchini, everyone loved it. Some ate all, and others picked out that good stuff. I substituted apple juice for the wine and regular salt for kosher salt.

I am also adding a fettucini recipe that we all snarf down as fast as we can. If any is left over, it tastes better the next day. We put chicken in it, but it would be even better with shrimp instead.
TO DIE FOR FETTUCINI

24 ounces dry fettuccini pasta
1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately. Makes 6 servings.

Nutritional Information:
Amount Per Serving Calories: 973 | Total Fat: 61.8g | Cholesterol: 186mg

ITALIAN CHICKEN

4 Italian sweet or hot sausages
2 zucchini, sliced length wise, cut into two inch
pieces
2 large sweet yellow onions, quartered
4 carrots pelled, cut into 2 inch pieces
6 medium potatoes, peeled and quartered
½ lb. baby portabella mushrooms or medium
size mushrooms, whole
2 c. chicken stock
1 c. Sauvignon blanc or Chardonnay
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 Tbsp. Italian seasoning
1 c. flour
2 tsp. kosher salt
1 tsp. black pepper
4 cloves fresh garlic, peeled and coarsely chopped

In large deep frying pan or Dutch oven, lightly brown sausages in olive oil and butter. Remove sausage and retain drippings in pan to brown chicken.

Place flour, salt, pepper, and Italian seasoning in gallon-size zip-lock bag. Seal and shake well to blend seasonings. Place chicken pieces in the bag and shake well until well coated. Place chicken in the heated drippings from the sausages and brown on all sides until golden brown.

Cut the browned sausages into two inch pieces and place back into the skillet. Add the quartered potatoes, carrots, onions, garlic, mushrooms and the chicken stock and cover. Cook on medium heat for approximately one hour, checking chicken stock so it has not completely reduced.

Add the white wine and zucchini and cook uncovered until zucchini is tender. The juice will reduce to wonderful, savory gravy and is great served over the meat and vegetables. Serve in large shallow soup bowls.