Chef Giacomo Appice,
Tre Visi
Earthy shiitakes and tender chunks of chicken make for a rustic dish. A sprinkle of sharp parmigiano on top adds bold flavour.
Ingredients
4 cloves garlic, minced
4 Tbsp olive oil
2 cups shiitake mushrooms, stems removed and sliced
2 red peppers, roasted, seeded, peeled and diced
1 14-oz can plum tomatoes
1 lb chicken breast, diced
2 Tbsp flour
1/4 cup basil, chopped
1/2 cup parmigiano, grated
1 bag Nature’s Farm fettuccine
salt, pepper
olive oil for frying
Method
- Dredge chicken in flour.
- In a frying pan coated with oil, fry chicken until mostly cooked.
- Add shiitakes and garlic. Cook for 1 min.
- Add tomatoes and stir in red peppers. Cook for 5 mins.
- Season with salt and pepper.
- Boil fettuccine until al dente. Drain and add to sauce.
- Add basil and parmigiano. Toss in the frying pan until hot.
Yield 4 servings