{"id":6172,"date":"2007-04-01T22:16:57","date_gmt":"2007-04-02T05:16:57","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6172"},"modified":"2010-06-15T22:19:19","modified_gmt":"2010-06-16T05:19:19","slug":"fettuccine-verona","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6172","title":{"rendered":"Fettuccine Verona"},"content":{"rendered":"

9-ounce package fettuccine <\/span><\/p>\n

1\/4 C., sundried tomatoes packed in oil, reserve oil <\/span><\/p>\n

1 large zucchini, halved lengthwise and sliced <\/span><\/p>\n

8 ounces chicken breast, cut into strips <\/span><\/p>\n

2 T. olive oil <\/span><\/p>\n

1\/2 C. grated Parmesan <\/span><\/p>\n

Freshly ground black pepper, to taste <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Cut fettuccine strands in half. Cook according to directions. Drain, and return to hot pan. Cover to keep warm. Drain tomatoes, reserving 2 T. of the oil. Set drained tomatoes aside.\u00c2\u00a0 <\/span>In a large skillet, heat 1 T. of reserved oil over medium high heat. Add zucchini, cook and stir for 2-3 minutes until tender. Remove from skillet, add remaining T. reserved oil to skillet, add chicken and saut\u00c3\u00a9 2-3 minutes.\u00c2\u00a0 <\/span>Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettuccine, toss gently to combine. Sprinkle individual servings with cheese, season to taste with pepper.\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

9-ounce package fettuccine 1\/4 C., sundried tomatoes packed in oil, reserve oil 1 large zucchini, halved lengthwise and sliced 8 ounces chicken breast, cut into strips 2 T. olive oil 1\/2 C. grated Parmesan Freshly ground black pepper, to taste \u00c2\u00a0 Cut fettuccine strands in half. Cook according to directions. Drain, and return to hot pan. Cover to keep warm. Drain tomatoes, reserving 2 T. of the oil. Set drained tomatoes aside.\u00c2\u00a0 In a large skillet, heat 1 T. of…<\/p>\n

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