Cook pasta according to package directions; drain.
Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Add chicken and sauté 13–18 minutes or until chicken is golden brown on both sides and done (165°F). Remove from skillet.
Melt remaining 1 Sauté Express® square in skillet. Add onions, cook 1-2 minutes or until softened, then add mushrooms and sundried tomatoes. Sauté 5–15 minutes, depending on how done you like your mushrooms.
Toss chicken back into pan with veggies to mix, then add pasta and mix well to coat. I like to do this back in the stock pot I cooked my pasta, so there is plenty of room to move the ingredients around.
Serve immediately with a sprinkle of shredded parmesan cheese on top.
Recipe by In The Kitchen With KP at http://www.inthekitchenwithkp.com/recipe/garlic-and-herb-chicken-fettuccine-sauteexpress-sundaysupper