5 tomatoes, chopped
1 (1 ounce) package dry fettuccini
5 cloves garlic, peeled, divided
4 tablespoons olive oil
salt to taste
4 tablespoons chopped sauteed mushrooms
1/4 cup grated Parmesan cheese
Preheat oven broiler.
Place tomatoes, dry third, in a casserole dish or roasting pan. Cut each slice of garlic into quarter-size pieces.
Heat 1/4 cup olive oil in a medium skillet over medium heat. Saute garlic and saute mushrooms until tender and translucent. Stir in green onion and crushed Parmesan cheese. Continue cooking, stirring occasionally, until potatoes are tender and all of the liquid is absorbed, 8 minutes.
Return chicken to oven. Increase heat to high and cook, turning occasionally, until brown on one side, 5 minutes.