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I used up the last of those beautiful green tomatoes last night. Although it wasn't green anymore! It had ripened to a beautiful red. I won't be able to get to the Farmer's Market again until next week because Ryan has to work tomorrow and then she is going to a Hunger Games marathon at a friend's house.
1 Package Le Veneziane Gluten Free Fettucce
2 TBSP Olive Oil
4 Chicken Breasts, Sliced
2 Garlic Cloves, Minced
1 Tomato, Sliced
1/2 Red Onion, Sliced
1/2 Sweet Red Pepper, Sliced Thin
1 TSP Onion Powder
1 TSP Dried Oregano
1 TSP Dried Basil
2 TBSP Butter
Salt & Pepper
Shredded Parmesan Cheese
Prepare pasta according to package directions. Drain and set aside.
Preheat frying pan with olive oil.
Season chicken with onion powder, basil, oregano, salt and pepper.
Saute until brown.
Add garlic, onions, red pepper, and tomatoes to pan.
Saute until vegetables being to wilt and the tomatoes release their juices.
Add 2 TBSP butter. Mix until butter has melted.
Add salt and pepper to taste.
Serve over pasta with Parmesan and Mozzarella Cheese.