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I invented this recipe years ago when I tried to duplicate this wonderful pasta dish at a favorite restaurant that my husband and I frequent. It's a fabulous change of taste, very yummy.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.

  • Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.

Nutrition Facts

481 calories; protein 47.5g; carbohydrates 48.8g; fat 7g; cholesterol 96.4mg; sodium 202.3mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/09/2004
This recipe was excellent - after a few modifications. I do believe the chicken turned out to be tough and a little flavourless. After that I decided to use prawns instead. It was great they absorbed the sauce's flavour! I just used cooked frozen prawns. I also added extra tomotos green onions italian seasoning for extra flavour and thickened the sauce near the end My changes: -Rinse frozen cooked prawns in cold water to thaw slightly -Saute with garlic for about 1 - 2 minutes -Add sauce ingredients as instructed - Add 1 tsp. or more italian seasoning (however much you like) -Near the end of the cook time add small amounts of flour to thicken the sauce to desired consistency (otherwise I found it to be a little too watery) -complete directions as instructed I made this for guests and they loved it. Read More
(8)

Most helpful critical review

Rating: 3 stars
10/28/2002
This was just okay. I thought that the chicken pieces turned out WAY too tough - perhaps cooking them in the skillet and adding them to the sauce at the last minute with the tomatoes and green onions would solve that problem. Read More
(11)
25 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 3 stars
10/27/2002
This was just okay. I thought that the chicken pieces turned out WAY too tough - perhaps cooking them in the skillet and adding them to the sauce at the last minute with the tomatoes and green onions would solve that problem. Read More
(11)
Rating: 4 stars
12/08/2004
This recipe was excellent - after a few modifications. I do believe the chicken turned out to be tough and a little flavourless. After that I decided to use prawns instead. It was great they absorbed the sauce's flavour! I just used cooked frozen prawns. I also added extra tomotos green onions italian seasoning for extra flavour and thickened the sauce near the end My changes: -Rinse frozen cooked prawns in cold water to thaw slightly -Saute with garlic for about 1 - 2 minutes -Add sauce ingredients as instructed - Add 1 tsp. or more italian seasoning (however much you like) -Near the end of the cook time add small amounts of flour to thicken the sauce to desired consistency (otherwise I found it to be a little too watery) -complete directions as instructed I made this for guests and they loved it. Read More
(8)
Rating: 5 stars
06/14/2006
This was a very easy and delicious recipe. I used all chicken broth sauted onion mushrooms and garlic first (before browning the chicken) and added a small can of chopped tomatoes w/ green chili (instead of the fresh tomato - mostly because I didn't have one). I also omitted the cheese. It was great without it. Everyone enjoyed the end result. Read More
(7)
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Rating: 3 stars
08/03/2005
This was turned out to be pretty good. I used mushrooms instead of peas substituted onion powder for the onion used a can of diced tomato seasoned w/ basil and oregano and used some leftover marinated chicken from the night before. I sauted the mushrooms garlic and tomatoe and added the chicken in w/ wine and broth. I also thickened the sauce a bit w/ cornstarch and water and added more italian seasoning. Very tasty good base recipe. Read More
(6)
Rating: 5 stars
10/06/2006
This is delicious! I've made it twice now and the second time I made a few changes. I added a small can of sliced black olives and instead of the peas I used green peppers. Read More
(6)
Rating: 4 stars
05/08/2007
This was great! A nice change from heavy cream sauces. Used 1lb. of linguine and added about a 1/2c of mozzarella to the mix. Sauce was just right and everything stuck to the noodles no problem. Read More
(5)
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Rating: 4 stars
07/05/2011
I had to give this only 4 stars because I changed the recipe a lot based on reviewers suggestions. Too many reviewers commented on the chicken being overdone so my solution was to grill the chicken (I undercooked it slightly) then I chopped it up and added it into the mix at the end with the tomatoes and peas. I also slightly undercooked my pasta (whole wheat) and added that into the sauce before I added in the tomatoes onions and chicken. This helped the pasta to really take on the flavors of the sauce and helped to thicken the sauce. Everyone had seconds! Read More
(5)
Rating: 5 stars
07/06/2009
Wow. Amazing! I made this without the chicken because I am a "pocketbook vegetarian" these days and meat is a rare treat. Excellent as written--no thickening needed. Did you let it cook down for 15 minutes as recommended? This concentrates the favors--thickening it would have made it too dry as well as blander. The second time I made this I didn't have any white wine so I substituted sweet white vermouth. It's cheap but difficult to find in the States and not very popular so I don't know how many of you have any but if you do try it! The spices in the vermouth subtly enhanced the flavor of this dish to whole new levels. Wowza! Read More
(5)
Rating: 5 stars
10/27/2002
This dish tasted wonderful and was very easy to make! I didn't have any peas so I substituted frozen broccoli florets which worked nicely with the other ingredients. Next time I'll steam fresh broccoli and add it toward the end to retain its crispness. This would also taste great with asparagus or zucchini. I will definitely make this again!!!! It will be great for company and looks pretty tossed in a big colorful pasta bowl. Read More
(4)