Ingredients

 2 lbs Chicken Breast.

 3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
 1 lb white mushrooms thickly sliced.
 1 small onion finely chopped.
 3 cloves garlic minced.
 3 1/2 cups half and half *
 1/4 cup parsley, finely chopped, plus more for garnish.
 1 tsp sea salt or to taste, plus more for pasta water.

. Ingredients
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium
heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin.
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 Directions
 Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly
bring water to a boil over medium heat; when the water has reached a boil, cover and
remove from heat. ...
 Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs
can be peeled and served immediately

For the meat sauce:

 Olive oil.
 1 pound lean ground beef (chuck)
 1/2 onion, diced (about 3/4 cup)
 1/2 large bell pepper (green, red, or yellow),
diced (about 3/4 cup)
 2 cloves garlic, minced.
 1 28-ounce can good quality tomato sauce.
 3 ounces (half a 6-oz can) tomato paste.
 1 14-ounce can crushed tomatoes.