Wednesday, February 4, 2009

Fresh Vegetables and Fettuccine

This dish was so good, I'm going to add it to my regular rotation. It was very easy, too. I added chicken to it just to add a little protein and to turn it into a main dish, but you could certainly keep it vegetarian. Also, I used this basil garlic fettuccine that I picked up from the St. Pete Saturday market. It was delicious. (See my post about the market to see who makes the pasta.)

1/2 lb. (roughly half a box) uncooked dried fettuccine, spinach flavor or multi-grain would be great
2 Tbsp. butter
1 Tbsp. olive oil, plus more for drizzling
2 chicken breasts
12 cherry tomatoes
1 and 1/2 cups broccoli flowerets
1 medium carrot, peeled and coarsely shredded
1 Tbsp fresh basil (I omitted this since 1. the store didn't have any, and 2. I used the basil flavored fettuccine)
1-2 cloves fresh garlic
Freshly grated parmesan cheese

In a large nonstick skillet over medium-high heat add 1 Tbsp. olive oil to the pan. Cook the chicken breasts until no longer pink; about 6 minutes per side. Remove the chicken to a plate and cover with foil to keep warm. Return the skillet to the stove and reduce heat to medium.

Meanwhile bring a large pot of water to a boil. Salt the water and cook the fettuccine according to the package directions.

Add the butter and a little more oil to the skillet. Add the vegetables, garlic and basil; salt and pepper to taste. Cover; continue cooking , stirring occasionally, until vegetables are tender, but still crisp. They should be bright and vibrant in color. Now drain the pasta and add to the skillet, tossing with the vegetables. Slice the chicken and add to the skillet as well. You may want to drizzle in a bit more oil. Divide the dish between two plates and sprinkle with a little parmesan cheese. Serves 2.

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