Mediterranean Chicken & Pasta Recipe
Summary
Cooking Time6 MinHealth IndexAverage
Ingredients
| Pine nuts | 3 Tablespoon | |
| 2 tablespoons olive oil or salad oil | ||
| Onion | 1 Large, finely chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 1/2 teaspoons each dry basil and oregano leaves | ||
| Red pepper | 1/2 Teaspoon, crushed | |
| 2 small zucchini cut into 1/8-inch-thick slices | ||
| Mushrooms | 1/2 pound, thinly sliced | |
| 2 medium-size tomatoes, seeded and chopped | ||
| 1 cup skinned and shredded cooked chicken or turkey | ||
| 6 ounces dry fettuccine or other medium-wide long egg noodles | ||
| Parmesan and romano cheese | 1/4 Cup (16 tbs), grated | |
Directions
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.
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.
Chef
