Savory chicken chunks with peas and tomato served over fettuccini pasta flavored with chicken and white wine broth.
INGREDIENTS (for 6 servings):
- 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 1/2 cups chopped fresh tomato
- 2 green onions, minced
- 1 pinch cayenne pepper
- 1/4 cup grated Romano cheese
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.
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.
Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.