Ingredients:
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Italian salad dressing
1/4 cup milk (use whatever you’ve got) or 1/4 cup cream (use whatever you’ve got) or 1/4 cup half-and-half ( use whatever you’ve got)
1/2 cup chicken stock
3 -6 garlic cloves, crushed or chopped
1/2 small onions, diced
fresh basil or dried basil, to taste
1/2 cup diced tomatoes, fresh (optional) or 1/2 cup canned tomatoes (optional)
1/2 cup pitted olives ( we used black, but use whatever you like)
1/2 teaspoon italian seasoning or 1/2 teaspoon herbes de provence
1/2 cup parmesan cheese or 1/2 cup romano cheese
1 teaspoon sugar
salt, to taste
pepper, to taste
2 -3 raw chicken breasts, sliced into bite-size pieces
Directions:
Put the water on to boil for the fettuccini – fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.
Remember that al dente means “to the bite” – your pasta should still be slightly firm, not soft.
If it’s too soggy, it will absorb the sauce rather than being coated by it.
Add the olive oil and the butter to a skillet and allow to melt.
Add the chicken and cook until slightly browned.
Add the onions and garlic and saute until the garlic is a light golden color.
Add the chicken stock, cream, Italian salad dressing, spices and olives.
Heat over medium until just bubbling.
Last, add the cheese.
Allow to simmer for ten minutes uncovered – sauce will reduce and thicken slightly.
Place the fettuccini on a platter or plates and pour the sauce over the top.
If you’d like, garnish with a couple of leaves of fresh basil.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.