Recipe Overview:
| Servings: | 6 |
| Preparation Time: | 15 minutes |
| Cook Time: | 8 minutes |
Ingredients
| 1 |  |
pound | |
boneless skinless chicken breast, cut into 3/4 inch pieces |
| 2 | |
|
garlic cloves, minced | |
| 1 | |
tablespoon | |
extra virgin olive oil |
| 4 | |
|
green onions, sliced | |
| 1 | |
|
zucchini, grated into coarse pieces | |
| 1/2 | |
pound | |
fresh pea pods |
| 1 | |
(28 ounce) can | |
Tuttorosso® Peeled Tomatoes with basil |
| 1 | |
(6 ounce) can | |
tomato paste, recommend using Redpack® Tomato Paste |
| 1/2 | |
teaspoon | |
dried oregano |
|
|
Salt and black pepper to taste | ||
| 1/2 | |
cup | |
dry white wine |
| 2 | |
cups | |
fettuccine, cooked and drained |
| 1/4 | |
cup | |
grated Parmesan cheese, or Romano cheese |
Directions:
- In a large fry pan, sauté garlic and chicken pieces in oil until lightly browned. Add green onions, zucchini, pea pods, TUTTOROSSO® PEELED TOMATOES with BASIL, tomato paste, oregano, salt and black pepper.
- Simmer for 6 to 8 minutes, stirring until moisture is almost gone and tomatoes are broken up. Add wine and simmer to reduce liquid. Pour over pasta. Toss all together with cheese. Serve immediately.
Nutritional facts per serving:
|
Calories 310 Fat 9g Cholesterol 80mg Sodium 920mg Carbohydrate 29g |
Fiber 3g Protein 25g Vitamin A 15% Vitamin C 50% Calcium 15% Iron 20% |
