- 16 oz. dried fettuccine pasta
- 1.5 pounds cooked chicken - chopped (I used rotisserie chicken)
- ¼ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 4 cloves garlic
- 4 tablespoons butter
- 12 oz. fresh tomatoes, coarsely chopped (I used a variety of chopped large and halved cherry tomatoes)
- 8 oz. sliced fresh mozzarella cheese
- ½ cup fresh basil chopped
- ⅓ cup walnuts, lightly toasted
- Balsamic glaze
Prepare the pasta according to the package instructions.
While the pasta is boiling, toss the chopped chicken with the salt, smoked paprika, Italian seasoning, and 1 tablespoon of the olive oil together; set aside.
In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the garlic and sauté until fragrant. Add the butter, seasoned chicken, and tomatoes and cook together for 5 minutes or until the butter is entirely melted, the tomatoes are softened, and the chicken is warmed through.
Drain the pasta and add it to the sauté pan; toss well to coat. If desired, use a pair of tongs to turn the pasta into multiple bundles in the pan. Add a slice of fresh mozzarella over each bundle or evenly spaced over the top of the pasta. Broil the pasta under the broiler for 4-5 minutes or until the cheese melts.
Sprinkle the top of the pasta with the chopped fresh basil and toasted walnuts. Drizzle with balsamic glaze and serve immediately.
- Yields: 4-6 servings
- Preparation Time: 30 minutes