Fettuccini with Grilled Chicken Breast and Vine Ripened Tomatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great way to use left over grilled chicken. Leave out the Chicken and you have a good vegetarain dish. Enjoy Ingredients:
1/2 lb fettuccine pasta |
2 tablespoons olive oil |
1 tablespoon garlic, chopped |
6 medium mushrooms, sliced thin |
1/4 red onion, julienned |
1/4 cup white wine |
1/4 cup chicken broth |
1/2 grilled chicken breast, julienned |
1 vine-ripened tomato, peeled,seeded and diced |
6 basil leaves, chopped |
salt and pepper |
2 tablespoons butter |
parmesan cheese (to garnish) |
green onion (to garnish) |
Directions:
1. Boil water, then add pasta, as pasta cooks, heat olive oil in a 12 inch saute pan.
2. Add garlic to pan and saute for about 30 seconds.
3. Add red onions and mushrooms and saute for 2 minutes.
4. Add white wine and reduce by half, then add chicken broth and reduce by helf.
5. Add tomatoes, basil and grilled chicken.
6. Saute 1 minute, then add butter to sauce.
7. Mix with cooked pasta.
8. Top with Parmesan Cheese and garnish with a few green onions and serve.
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