Mediterranean Chicken & Pasta
|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).
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.