Fettuccine with Vegetable Ribbons
3 Large Carrpts
3/4 box of fettucinni
4 TBSP flavored olive oil (I used basil oil but you can also use garlic, or maybe even chilli)
2 TBSP chopped garlic
2 chicken breasts, cut into bite sized pieces
2 TBSP plain olive oil
salt and pepper
pinch of red pepper flakes
1. With a vegetable peeler, cut the squash, zuchini and carrots into long, thin ribbons. Bring a large pan of salted water to a boil.
2. Cook chicken, plain olive oil and garlic over medium high heat until chicken is cooked through.
3. Meanwhile, cook pasta as per the directions, but in the last 30 seconds, add the vegetables. Drain.
4. Return pasta and vegetable ribbons to pan. Add chicken mixture, flavored oil and seasoning and toss over medium high heat until the pasta glistens with oil. Serve immediately.