Categories: Pasta

Ingredients

• 8-ounces (half of a 16-ounce bag) Fettuccine, cooked
• 3 tablespoons Pompeian Arbequina extra virgin olive oil
• 3 to 4 boneless chicken breast halves, cubed
• salt and pepper, to taste
• 1 pint sweet grape tomatoes, halved
• 1 package (8-ounces) mushroom slices
• 1/4 cup loosely packed fresh flat leaf parsley
• 2 tablespoons Pompeian Arbequina extra virgin olive oil
• 1 lemon, juiced
• ⅛ teaspoon garlic powder
• salt and pepper, to taste
• grated parmesan cheese, optional

Directions

1. Heat olive oil in a large skillet over medium heat; add cubed chicken pieces.
2. Season with salt and pepper; cook until chicken is browned on all sides, stirring occasionally.
3. Add halved grape tomatoes, sliced mushrooms and parsley; frequently stirring, continue to cook for 3 to 4 minutes, or until chicken is thoroughly cooked.
4. Add cooked fettuccine to chicken mixture and cook until heated through, stirring frequenty.
5. In a cup or a jar, combine olive oil, lemon juice, garlic powder, salt and pepper; shake it or stir it until thoroughly mixed.
6. Stir into pasta mixture.
7. Remove from heat.
8. Taste for salt and pepper; adjust accordingly.
9. Sprinkle with grated parmesan cheese.
10. Serve.

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