Instructions: Cook pasta in plenty of boiling water until done but still firm to the bite (al dente). While pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add chicken cubes and until opaque on all sides, 3-5 minutes. Add mushrooms and saute for 2-3 minutes more. Add onion, apples, apple juice, and basil.

Cover, bring to a boil, reduce heat, and simmer until apples are tender (about 10 minutes). Gently stir in sour cream and warm through. Season to taste with salt and pepper. Place fettuccine on a platter and spoon chicken mixture over the top. Sprinkle with paprika and serve.

NOTES : The Co-op Cookbook: Delicious and Healthy Meals in Less than Half an Hour. The back cover said the author, Rosemary Fifield, was Education Director at the well regarded Co-op Food Stores in Hanover and Lebanon, New Hampshire.

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