There’s almost nothing a bit of fettuccine, skinless chicken breast and fresh Parmesan cheese can’t fix. This simple and protein-packed recipe will have all your guests reaching for seconds.
1 pound boneless skinless chicken breast, cut into 3/4 inch pieces2 garlic cloves, minced1 tablespoon extra virgin olive oil4 green onions, sliced1 zucchini, sliced thin1/2 pound fresh pea pods1/2 pound fresh asparagus, cut into 1/2 inch pieces2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz, or 1 28 (ounce) can1 (6 ounce) can Red Gold® Tomato Paste 6 oz1/2 teaspoon dried oreganoSalt and black pepper to taste1/2 cup dry white wine2 cups fettuccine, cooked and drained1/4 cup grated Parmesan cheese, or grated Romano cheese
- In a large fry pan, sauté garlic and chicken pieces in oil until lightly browned. Add green onions, zucchini, pea pods, asparagus, whole peeled tomatoes, 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.