Pasta with Mediterranean Chicken Sauce
|Olive oil/Salad oil||4 Tablespoon|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Onion||1 Large, 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, ends trimmed, cut into 1/8-inch-thick slices|
|Mushrooms||1⁄2 Pound, sliced|
|Tomatoes||2 Medium, cored and chopped|
|Shredded cooked chicken/Turkey||1 Cup (16 tbs)|
|Fettuccine||10 Ounce (Fresh / Dried)|
|Salted boiling water||2 Cup (32 tbs)|
|Grated parmesan cheese/Romano cheese||3⁄4 Cup (12 tbs)|
Heat 2 tablespoons of the oil in a 12 to 14-inch frying pan over medium-high heat.
Add pine nuts and cook, stirring, until lightly toasted (about 1 minute).
With a slotted spoon, lift nuts from pan; set aside.
Add onion, garlic, basil, oregano, and pepper to pan.
Cook, stirring occasionally, until onion is soft.
Add 1 to 2 more tablespoons oil if needed to prevent sticking; then add zucchini, mushrooms, and tomatoes.
Cook, stirring, for 3 minutes.
Add chicken and stir just until hot (about 1 more minute).
Meanwhile, cook fettuccine in 4 to 6 quarts boiling salted water just until al dente (about 2 minutes for fresh pasta, about 8 minutes for dried pasta).
Drain pasta and pour onto a rimmed platter.
Spoon chicken mixture over pasta and toss gently to mix.
Sprinkle with pine nuts and 1/4 cup of the cheese.
At the table, pass remaining cheese, salt, and pepper to season individual servings.
Makes 3 or 4 servings.