Ingredients

The following ingredients have 6 Servings
  • 15 oz. Boneless Chicken Breasts
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Butter
  • 3 Garlic Cloves, chopped
  • 1/3 c. Vermouth
  • 1 tsp. Lemon Zest
  • 1 tbsp. Parsley
  • 1/2 c. Chicken Broth
  • 2 tbsp. Pecorino Romano Cheese
  • 1 lb. Fettuccine

Instruction

  • Cook pasta according to package directions; drain.
  • While the pasta is cooking, cut the chicken into bite sized pieces. Heat the oil in Dutch oven or large pot, then add the chicken. Cook until the chicken is no longer pink; approximately 5-8 minutes.
  • Next, add the butter and garlic and saute for 1 minute; then add the vermouth, lemon zest, parsley, chicken broth and cheese. Allow to simmer for 3-5 minutes. If the sauce is done before the pasta, turn off the heat.
  • Add the cooked pasta to the sauce and mix well. Serves 6.