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Mediterranean Chicken & Pasta

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  Pine nuts 3 Tablespoon
  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Dry basil 1 1⁄2 Teaspoon
  Oregano leaves 1 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Zucchini 2 Small, cut into 1/8 inch thick slices
  Mushrooms 1⁄2 Pound, thinly sliced
  Tomatoes 2 Medium, seeded and chopped
  Skinned shredded cooked chicken/Turkey 1 Cup (16 tbs)
  Fettuccine/Other medium wide long egg noodles 6 Ounce
  Grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)

Traditional pasta dishes, such as Chicken Tetrazzini, rely on lavish use of butter and cream for a sumptuous sauce.
But ours derives its tempting flavors from fresh vegetables, garlic, herbs, and pine nuts.
It's colorful, innovative, and light! In a medium-size frying pan, toast nuts over medium heat, shaking pan often, until golden (3 to 5 minutes).
Set aside.
Heat 1 tablespoon of the oil in a wide nonstick frying pan over medium-high heat.
Add onion, garlic, basil, oregano, and red pepper.
Cook, stirring, until onion is soft (about 4 minutes).
Add remaining oil, then zucchini, mushrooms, and tomatoes; cook, stirring, for 3 minutes.
Add chicken and cook, stirring, just until heated through (about 1 more minute).
While vegetables are cooking, cook fettuccine in 4 to 5 quarts boiling water in a 5- to 6-quart pan just until pasta is tender to bite (8 to 10 minutes or following package directions); drain well.
Pour pasta onto a rimmed platter or into a shallow bowl.
Spoon chicken sauce over pasta and mix, lifting with 2 forks.
Sprinkle with toasted nuts and cheese.

Recipe Summary

Side Dish
Cook Time: 
6 Minutes

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Mediterranean Chicken & Pasta Recipe