Chicken Fettuccine Pomodoro by Gavin Williams
10 oz fettuccine (fresh or dried)
3 Tbsp. olive oil
1 Tbsp. chopped garlic
1 oz. minced shallots
4 oz. diced fresh tomatoes
4 oz. white wine
2-4 oz. grilled chicken breasts, sliced
2 oz. butter
3 oz. canned tomato sauce
salt and pepper to taste
1 oz. parmesan cheese
1 oz. fresh basil, sliced
Cook fettuccine to al dente. Rinse and toss with 1 tbsp. olive oil. In a skillet, heat remaining olive oil, and add garlic, shallots, and diced tomatoes. Saute for 3 to 5 minutes. Deglaze pan with white wine, and add chicken. Cook for 2 minutes, add butter and pasta, then tomato sauce. Season to taste, cook 3 more minutes. Divide pasta into two bowls, and top with parmesan cheese and basil.
Chef’s suggestion: Serve with garlic bread!