Rossi Pasta with Red Wine and Mushrooms

  • 8 oz  Rossi Pasta Garlic Fettuccini (*other suggested flavors)
  • 2  tablespoon  butter
  • 2  tablespoon  olive oil
  • 1  tablespoon  Balsamic Vinegar
  • 1  tablespoon  tamari or soy sauce
  • 3/4  cup  dry red Wine
  • 1 12  ounce  can Italian plum tomatoes (juice reserved)
  • 2 or 3  plump chicken breasts
  • 1  medium onion, thinly sliced
  • 6  ounce  fresh mushrooms, thinly sliced
  •   grated fresh hard cheese
  • 1   lemon wedge
Put on 4 quarts of water on to boil. Slice mushrooms and onion, grate cheese, thoroughly clean chicken. Wedge the lemon. In a large skillet, melt the butter with the olive oil, juice from the tomatoes and 1/2 of the wine on medium heat. Turn heat up to medium to high. Add chicken, brown each side and cover. Lower heat by half. Let simmer for about 4 minutes. Turn chicken. Add onions, tomatoes, and balance of wine. Stir well. Cover again for 2 minutes. Add mushrooms, vinegar and tamari. Cover again (for the last time), about a minute after stirring well. Cook pasta according to package directions. Strain and shake off excess water. Incorporate into skillet. Toss well. Dust dish with the grated cheese. Serve with the lemon wedges. *Spinach Basil Garlic Fettuccini, Veggie Pepper Fettuccini Notes: Twists of black pepper, Balsamic Vinegar and Tamari on the table. If you choose to use unflavored pasta, season dish with fresh or dried basil or all purpose Italian seasoning. You cannot squeeze too much lemon.