Fettuccini Ventura

4 boneless, skinless chicken breasts
1 8oz jar of julienne cut sundried tomatoes
1 1/2 cups sliced mushrooms
1/2 cup chopped scallion
1 1/2 - 2 cups heavy cream
1 - 1 1/2 Cajun spices (Konrico, Lusainne and Tony Chachere's are all good)
2 tablespoons cooking sherry

Prepare rapidly boiling, salted water to cook pasta.

Saute mushrooms and sundried tomatoes until the tomatoes are tender.

In a separate pan, braise the chicken and cajun spices, until the chicken is cooked all the way though

Add the chicken, cream and sundried tomatoes and mushrooms, and simmer the resulting sauce for 20 minutes.

Cook pasta until al dente (11-12 minutes).

Just prior to serving, add the cooking sherry and scallions to the sauce.

Garnish with freshly grated parmasean cheese