If you are sensitive to heat, just use plain diced tomatoes. The diced tomatoes with green chilis give this dish a punch. This is a super easy recipe. With the weather changing, time to start grilling.
4 Boneless Skinless Chicken Breast (thin and on the small size)
Southwest Seasoning Blend
Salt and Pepper for Seasoning
Olive Oil
3 Minced Garlic Cloves
2 Zucchini (sliced in half moon slices)
1 Diced Red Onion
1 Diced Yellow Bell Pepper
1 Can of Diced Tomatoes (with green chilis optional)
1/3 Cup of Heavy Cream
Fettuccine (I used whole wheat)
Season chicken with southwestern seasoning, salt and pepper and coat with olive oil. Grill chicken until done. Once chicken is fully cooked, wrap in foil and keep warm and allow chicken to rest.
While chicken is cooking, start heating water to bring to a boil.
Drizzle olive oil in a sauté pan over medium-high heat. Add onions and season with salt and pepper and sauté for about 10 minutes. Add garlic and bell peppers and sauté for an additional 10 minutes. Add zucchini, season with salt and pepper and sauté for 5 minutes. Add diced tomatoes and bring to a light simmer.
Cook pasta according to package directions.
During the last few minutes of pasta cooking time, add cream to tomato sauce and stir completely. Turn off heat. Slice chicken breast.
Toss sauce and pasta in a large bowl coating completely. Serve pasta topped with sliced chicken breast and ENJOY!!!!
Wine pairing........Chardonnay or Zinfandel.
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