In a large heavy-bottom skillet over medium heat, melt the butter and cook the shallots until translucent. Add the mushrooms and cook an additional 5 to 7 minutes, stirring occasionally. Add the port, bring to a simmer and cook for 3 to 4 minutes. Add the chicken, and whisk in the heavy cream. Reduce, at a simmer, until the sauce has thickened slightly, about 7 to 10 minutes. Season with salt and pepper. Toss with spaghetti and garnish with tomato and parsley.
Cajun Country -- New Iberia, Louisiana