Personally, I would have added in broccoli, snow peas or spinach, but my husband doesn’t like anything “green in color”. Little does he know…… Boil your Fettuccine in boiling water after adding salt & a splash of EVOO in the water for about 12 min or until done, but still a little firm. Rinse with cold water to remove the starch. Save your water in case you need to thicken your sauce. Set to the side (I added more extra virgin olive oil to keep from sticking).
Line or just coat your skillet with an EVOO of your choice. I used the garlic infused olive oil. Sauté half of a sweet onion, 4 garlic cloves, 2 large diced mushrooms and add Italian/Mediterranean spices and herbs to taste. Dice up partially frozen chicken breasts, approx.2-3. Then add into your veggies and herbs. Brown your mixture for about 15 min. until all is done and tender.
Add in low salt Fettuccine white sauce (half and half) with Vodka red sauce, with a cup of white wine. Let simmer and thicken. Add in several teaspoons of Marscarpone Cheese, along with, cheddar and any other cheese of your choice. Toss in your pasta and reduce heat to warm.
Dice up some cherry tomatoes and throw in with added herbs. Layer (finishing oil) some of our Porcini Mushroom Olive Oil after plating. 40 min. Enjoy.