Sunday, October 19, 2014

Tuscan Chicken over Fettuccine

Tuscan Chicken over Fettuccine

1 Lb Chicken Breasts
2 Carrots, diced
1 Celery Stalk, diced
1 Onion, diced
1 Can Crushed Tomatoes (14.5 oz)
1/2 C Parmesan Cheese, shredded
Fresh Mozzarella Cheese, cut into thin strips
2 Tbsp Basil, chopped
Salt and Pepper
Olive Oil


Heat olive oil in a skillet and add the diced onion. Cook for 5 minutes and add celery and carrots. Sauté for 20 minutes, or until your veggies are soft.

Meanwhile, cut your chicken into strips and season with salt and pepper. Once your veggies are soft, add the chicken to your skillet. Cook for 5 minutes, flip over strips and cook another 5 minutes (until chicken is no longer pink). 

Stir in crushed tomatoes, parmesan, mozzarella, basil, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

Once flavors have melded and chicken is fully cooked, dish your delicious sauce over your favorite pasta.