river valley pasta

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This festive dish celebrates the fresh flavors of summer. Feel free to use zucchini ribbons in place of all the pasta, or vice versa, if you wish. I like this hot or cold. It tastes wonderful either way!

for 4 servings:

2 cups fettuccine pasta cooked until al dente

2 small unpeeled zucchinis “ribboned” using a veggie peeler

4 small boneless, skinless chicken breasts, grilled and cut into strips

1 cup sun dried tomatoes in oil, drained and chopped

1 cup pitted kalamata olives, drained

1 cup artichoke hearts, drained and quartered (optional)

2 cups chicken stock, warmed

1/2 cup dry white wine

1/2 cup extra virgin olive oil

4 large cloves garlic, minced (or oven roasted, for a more mellow flavor)

1 cup (or more) freshly grated Parmesan cheese

sea salt, to taste

freshly ground black pepper, to taste

fresh basil sprigs for garnish

Drain pasta and divide between 4 pasta bowls. “Ribbon” the zucchini and place it alongside the pasta in the bowls.

Combine: the stock, wine, olive oil and garlic in a medium mixing bowl. Pour equal amounts over pasta and zucchini in bowls and toss to coat. Sprinkle some Parmesan cheese over.

Divide: chicken, sun dried tomatoes, olives, artichoke hearts evenly among the bowls. Garnish with basil.

Allow each person to salt and pepper their dish to taste. Place a bowl of extra Parmesan cheese with a little spoon on the dinner table so everyone can add more if they like.



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