Mari's Chicken and Pasta recipe

6 servings

12 ounces fettuccini pasta

1 tablespoon olive oil

4 skinless, boneless chicken breast halves, chopped

6 cloves garlic, minced

1 cup chicken broth

1 cup dry white wine

1 cup frozen green peas

1 tablespoon dried parsley

1 1/2 cups chopped fresh tomato

2 green onions, minced

1 pinch cayenne pepper

1/4 cup grated Romano cheese

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.

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.