Begin by taking one frozen chicken breast and poaching it in some water in a frying pan over medium high heat. Boil until approximately half way cooked, then move the chicken aside.
Break up approximately 2oz Ronzoni Vegetable Fettuccine into about 2 inch pieces and drop into now boiling chicken broth. Cook for 10 minutes and then drain.
Put frying pan back on stove and over medium heat add 1/2 tbsp extra virgin olive oil. When the oil begins to bubble add 1/2 tsp crushed red pepper flakes and 1/4c very thinly sliced yellow onion. When onion begins to sweat and become translucent, sliced the half cooked chicken and add to the onion mixture. When chicken is beginning to brown, add one medium ripe tomato, cut into large chunks. Saute this mixture until tomatoes JUST begin to cook down.
Add fettuccine to your pan and toss with tomato, chicken, onion mixture for about 1 minute until noodles are heated back through.
Bring to your serving plate and add approximately 1 tablespoon FRESHLY GRATED Parmesan cheese.
ENJOY!
Approximate Nutritional Values:
484 calories, 49 carbs, 13g fat, 43g protein
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