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Pasta with Mediterranean Chicken Sauce

Chicken.delights's picture
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Pasta With Mediterranean Chicken Sauce Recipe