Italian Recipes - Chicken Fettuccine

Ingredients       

• 9-ounce package refrigerated fettuccine or linguine

• 1/2 cup oil-packed dried tomato strips or pieces

• 1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)

• 8 ounces skinless, boneless chicken breast halves, cut into bite-size strips

• 1/2 cup finely shredded Parmesan, Romano, or Asiago cheese (2 ounces)

• Freshly ground black pepper

• Finely shredded Parmesan, Romano, or Asiago cheese (optional)

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Method:

1. Use kitchen scissors to cut pasta in half. Cook in lightly salted boiling water  according to package directions. Drain well. Return pasta to hot pan; cover and keep warm.

2. Meanwhile, drain tomato strips, reserving 2 tablespoons of the oil; set aside. In a large skillet heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from skillet.

3. Turn heat to medium. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.

4. Add zucchini, chicken, tomato strips, and the 1/2 cup cheese to cooked pasta; toss gently to combine. Season to taste with black pepper. If desired, sprinkle individual servings with additional cheese.