Add the butter, toss well and put back in the freezer for another 15 minutes.

Place in a large bowl, add the basil cream and toss well.

Add all of the mushrooms, toss well, and reduce heat to low.

Bring to a simmer and toss well for 1 minute.

Toss well, cover and cook in the oven for 45 minutes.

Place in a large bowl and toss well with the arugula.

When ready to serve, add the dressing and toss well.

Add the chicken and toss to coat each piece well.

Toss well and serve with Parmesan cheese on the side.

Add cup of the vinaigrette to the bowl and toss well.