Fettucini Primavera

1/2 lb skinless breast cut in 1/2″ cubes
1/2 c sliced onions
2 Tbsp oil
1/3 c shredded provolone
2 c small mushrooms
1 c each zucchini, red pepper, julienne cut
1 jar spaghetti sauce
1/2 lb raw shelled shrimp
2 c fresh spinach cut in 1/2″ stips
1/2 lb fettucini cooked, drained

In large sillet, saute chicken and onions in hot oil until browned. Add veges and saute 2 minutes longer, then add the sauce and the shrimp, cook completely and ladel on top of the pasta. Top with provolone.

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