Mari's Chicken and Pasta Recipe

Ingredients
<br>- 12 ounces fettuccini pasta
<br>- 1 tablespoon olive oil
<br>- 4  skinless, boneless chicken breast halves, chopped
<br>- 6 cloves garlic, minced
<br>- 1 cup chicken broth
<br>- 1 cup dry white wine
<br>- 1 cup frozen green peas
<br>- 1 tablespoon dried parsley
<br>- 1 ½ cups chopped fresh tomato
<br>- 2  green onions, minced
<br>- 1 pinch cayenne pepper
<br>- ¼ cup grated Romano cheese
<br><p></p>Directions
<br>step 1: Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
<br>step 2: In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly.  Add chicken broth, white wine, peas, and parsley; bring to a boil.  Reduce heat and simmer for 15 minutes.
<br>step 3: Remove from heat and add tomatoes, onions and cayenne pepper.  Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.
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Ingredients
- 12 ounces fettuccini pasta
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves, chopped
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup dry white wine
- 1 cup frozen green peas
- 1 tablespoon dried parsley
- 1 ½ cups chopped fresh tomato
- 2 green onions, minced
- 1 pinch cayenne pepper
- ¼ cup grated Romano cheese

Directions
step 1: Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
step 2: In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.
step 3: Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.

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