Pasta with Red Wine and Mushrooms
Ingredients:
1 package of Rossi Pasta Spinach Basil Garlic Fettuccini
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon tamari or soy sauce
3/4 cup dry red wine
1 (12) oz. can Italian plum tomatoes, juice reserved
2 or 3 plump chicken breasts
1 medium onion, thinly sliced
6 oz fresh mushrooms, thinly sliced
grated fresh hard cheese
1 lemon wedge
DIRECTIONS:
1. Put on 4 quarts of water to boil.
2. Slice mushrooms and onion, grate cheese, and thoroughly clean chicken. Wedge the lemon. In a large skillet, melt the butter with the olive oil, juice from the tomatoes, and ½ of the wine on medium heat.
3. Turn hat up to medium to high. Add chicken, brown each side and cover. Lower heat by half. Let simmer for about 4 minutes.
4. Turn chicken. Add onions, tomatoes, and balance of wine. Stir well. Cover again (for the last time), about a minute after stirring well
5. Cook pasta according to package directions. Strain and shake off excess water . Incorporate into skillet. Toss well. Dust with the grated cheese. Serve with the lemon wedges.
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