Pasta with Mediterranean Chicken Sauce Recipe
Ingredients
| 3 to 4 tablespoons olive oil or salad oil | ||
| Pine nuts | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, 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, ends trimmed, cut into 1/8-inch-thick slices | ||
| Mushrooms | 1/2 pound, sliced | |
| 2 medium-size tomatoes, cored and chopped | ||
| 1 cup shredded cooked chicken or turkey | ||
| Fettuccine | 10 Ounce, dried | |
| Boiling salted water | ||
| Parmesan and romano cheese | 3/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
