Makes 2 servings. Difficulty
6 oz. gf fettucine 1 boneless, skinless chicken breast, pounded to an even thickness with a meat mallet Salt and freshly ground black pepper 2 Tablespoons + 1 teaspoon extra-virgin olive oil 1 large garlic clove, minced 1 shallot, minced 1/2 red bell pepper, cut into a 1-inch dice 3 large shiitake mushrooms, stemmed and sliced 1 Tablespoon fresh basil, slivered 1/4 cup freshly grated Parmigiano-Reggiano cheese
Bring a pot of salted water to a boil. Cook pasta until al dente. Drain.
In a large skillet, heat olive oil over medium high heat. Season the chicken breast with salt and freshly ground black pepper. Pan sear the chicken breast until browned on both sides and just cooked through, about 3 minutes per side. Remove the chicken from the pan; set aside on a plate.
Add a teaspoon of olive oil to the skillet. Add the garlic and shallots; sauté for 1 minute. Add the bell peppers; sauté for 2-3 minutes. Add the shiitakes; sauté for 2 minutes.
Slice the chicken breast and return chicken to skillet; sauté for 2 minutes.
Place the pasta in a large pasta bowl and toss with remaining tablespoon of olive oil. Add the vegetables and chicken, basil, and all but 1 tablespoon of Parmesan; toss to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Sprinkle remaining Parmesan over the top and serve.
We used Tinkyada’s gf fettucine for the gf pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.