PASTA WITH MEDITERRANEAN CHICKEN SAUCE3 to 4 tablespoons olive oil or salad oil, divided use
1/4 cup pine nuts
1 large onion, chopped
2 cloves garlic, minced or pressed
1 1/2 teaspoons dried basil
1 1/2 teaspoons oregano leaves
1/4 to 1/2 teaspoon crushed red pepper
2 small zucchini, ends trimmed, cut in 1/8-inch slices
1/2 pound mushrooms
2 medium tomatoes, cored and chopped
1 cup cooked turkey or chicken, shredded
10 ounces fettucine, uncooked
boiling salted water
1/4 cup grated parmesan cheese (plus additional for serving)
salt and pepper
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 tablespoons oil if needed to prevent sticking.
Add zucchini, mushrooms, and tomatoes. Cook, stirring, for 3 minutes.
Add chicken and stir just until hot (about 1 more minute).
Meanwhile, cook fettucine 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.
Servings: 4
Source:
Sunset Fresh Ways with Chicken
