Wednesday, November 14, 2007

Chicken Fettuccini w/basil

This recipe originally came from the package of Al Dente Pasta-an important ingredient. (I've only made a few minor changes to suit my family's tastes.)

4 boneless chicken breasts, sliced in bite-sized pieces
1/3 cup olive oil
1 red pepper, julienned
2-3 tomatoes, chopped
1 1/2 TBS fresh chopped basil
1 1/2 TBS fresh chopped parsley
1 garlic clove
feta cheese
1 bag Al Dente spinach fettuccine
Herb Salt (I use Herby, but Spike will work.)

Saute chicken & garlic in olive oil until almost cooked. Can sprinkle with a little herb salt. Add red peppers and continue stir-frying. Add tomatoes, parsley and basil, and cook about a minute until the tomatoes are warm. Cook fettuccine according to directions. (The nice thing about this pasta, is it cooks in 3 minutes.) Drain and mix together with chicken. Since not everyone in my family likes feta, I don't mix it in. It is served on the side. Herb salt is added at the table also, for each individual's taste. (The feta is salty, so without it, the dish is better with herb salt.) But even the feta lovers like the herb salt with this.

Serve with salad and flat bread.

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