Servings: 4

Roasted Chicken Breast Fettuccini
with Goat Cheese and Walnuts

1 LB. FETTUCCINI (IMPORTED)
16 OZ. CHICKEN BREAST
OLIVE OIL (SUFFICIENT FOR RUBBING
2 MEDIUM RED ONIONS (JULIENNE)
2/3 C. OLIVE OIL (GREEK VILLAGE EXTRA VIRGIN)
2 LARGE CLOVES GARLICS (FINE DICE)
1/2 C. MADEIRA WINE
1 LARGE SWEET RED BELL PEPPER (JULIENNE)
1 LARGE YELLOW BELL PEPPER (JULIENNE)
1 C. FRESH BASIL (JULIENNE)
1/2 LB. CHEVRE
1 C. TOASTED WALNUTS (COARSELY CHOPPED)

Rub chicken breast with olive oil and roast at 400 degrees until just barely done. Set aside to cool. Cut into long shreds. In a sauté pan cook onions and garlic with olive oil over high heat, stirring frequently. When onion is nearly translucent add Madeira wine and simmer until the wine is reduced by half.

Add red & yellow peppers and sauté for and additional minute. Cook pasta in boiling salted water until al dente. Drain well, dress with a little olive oil. Place in a stainless steel bowl with julienne basil. Add shredded chicken to onion/pepper mixture. Once thoroughly hot, add to pasta bowl. Add goat cheese and walnuts, toss well. Season with salt and white pepper to taste.

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