Fettucnine ala... Katerina?
3 tablespoons olive oil
2 tablespoons butter
5 large garlic cloves, finely minced
1 large zucchini
10 oz white mushrooms, sliced
1 lb chicken, cooked and sliced into thin strips
4 tablespoons finely chopped fresh basil
Salt and freshly ground pepper to taste
2 teaspoons anchovy paste or 3 anchovy filets (optional
1/2 cup dry white wine
1-1/2 cups heavy cream or combination heavy and light creams
1/2 teaspoon ground nutmeg
1 pound fettuccini, cooked al dente
Freshly grated Parmesan or Romano cheese

Heat olive oil and butter in large skillet over medium heat. Add garlic and sauté about 1 minute. Increase temperature to medium-high. Add mushrooms and zucchini and sauté until tender; do not brown. There should be some moisture from cooked zucchini in pan, but not too much. Add basil, salt and pepper. Add anchovy paste, if desired. Stir well. Add wine and cook until slightly reduced. Add cream and nutmeg. Cook until reduced by about half. Taste for additional seasoning. Pour over hot fettuccini and toss until well combined. Serve immediately, passing grated cheese.

I used Pinot Grigio for the wine, it worked fine as the dry white wine (especially since I drank it with dinner, then). I definitely did not include the anchovy paste. The original recipe called for like 18 lbs of zucchini and did not include mushrooms, so that was a modification on my part, as was the chicken. As mom and dad suggested, I should not have mixed the chicken with the sauce, but served it separately. I used about 2 cups of Half and Half but should have used more with the chicken being in the sauce, to make it more saucy. I did really like this recipe though. I love zucchini! We served the pasta with a loaf of whole grain french bread, sliced lengthwise and seasoned with a garlic butter mixture, then broiled in the oven until toasty. Yum! Note to self- broil bread at like 400 as opposed to 250.