Recipes from THE WINE AND ROSES SERIES AND DE LUCA FAMILY RECIPE VAULT

CAPTIVATING CHICKEN PASTA PRIMAVERA

FROM THE DE LUCA FAMILY RECIPE VAULT
KATE’S VERSION . . . WITHOUT THE FIRE

(From The Wine and Roses Series)

First, pop the cork on an exquisite bottle of wine from the De Luca vineyards and pour up a glass. Now . . . we’re ready to start.

• 4 ounces uncooked fettuccine (wheat, regular or spinach flavored-your call)
• 1 cup broccoli flowerets
• ½ cup fresh parsley
• 8 oz mushrooms, cleaned and sliced
• 1 cup diced zucchini
• ½ cup thinly sliced carrots-(optional)
• 1 teaspoon olive or vegetable oil
• 1 ½ pound boneless skinless chicken breast halves -- cut into ½ inch strips
• 1 garlic clove, finely chopped
• 1/3 cup ranch dressing -- may use fat free
• ½ cup grated Parmesan cheese
• 1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil leaves
• 1 loaf French bread

1. Cook fettuccini as directed on package and add broccoli, zucchini and carrots to boiling mixture. Crank up the oven for bread and slide it in.
While fettuccini and veggies are cooking, heat olive oil in nonstick skillet over medium to high heat. Cook chicken. (May skip this step and use pre-cooked rotisserie chicken if in time crunch).
2. Add garlic and mushrooms -- sauté in oil 2 - 3 minutes, stirring frequently until chicken is no longer pink in center. Remove from heat.
3. Stir dressing, ½ of cheese and basil into chicken.

Serve over drained, hot fettuccini and top with remaining grated Parmesan cheese. Pull out baked, hot-crusty bread and woolah – you have a meal that will keep your sweetheart coming back for more! Light candles, pour more wine, adding another glass for that special someone and enjoy your romantic dinner, bella!

Buon Appetito!
From Victor De Luca and Kate O’Sullivan’s story
Hopefully you won’t need a fire extinguisher . . . like Kate.