Start water boiling to cook the fettuccine. Add noodles as soon as water starts boiling. Cook according to package- do not overcook.
Saute the first 3 ingredients in a medium preheated large pan until clear and browned in 2 TBS EVO. Add the next 4 ingredients and cook at a lower heat. Break up the chicken pieces to bite size chunks as they cook.
Add more EVO if the mixture appears too dry.
Season with the remaining ingredients, adjusting to taste.
Add the drained cooked Fettuccine and mix gently.
Optionally sprinkle with Parmesan cheese.
Top with a shake of Parsley.
Serve with a salad. I like a simple Lettuce, strawberry and raisin salad topped with Ranch dressing or a lemon vinaigrette
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