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 Ribbons and Things
1 bag of Tinkyada Rice Pasta Fettuccini
2 medium zucchini
2 medium yellow squash
1 large yellow onion
1 pint grape tomatoes
2 chicken breasts cut into thin strips
5 tablespoons olive oil
4 teaspoons chopped/minced garlic
1 cup chicken stock
¼ c grated parmesan cheese (if you are not casein free)
1/3 cup minced parsley leaves
¾ to 1 cup shredded basil leaves
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
Sea salt
- Cook pasta according to directions. Drain. Set aside.
- Slice zucchini and squash in half lengthwise. Slice into very thin slices using a mandolin or very sharp knife. (You want these to be flexible like ribbons when cooked)
- Stack the slices and cut in three strips lengthwise so they are similar in size to the pasta.
- Slice the onion into thin strips. I cut the onion in half in order to do this.
- Slice the grape tomatoes in half.
- In the pasta pot, heat the olive oil over medium heat.
- Season the chicken strips with salt and pepper. Cook until done adding garlic at the end. Set aside the chicken strips.
- Add the onion, zucchini and squash ribbons to the garlic infused olive oil. Raise the heat to medium-high. Cook until vegetables are still somewhat firm. (About 3-4 minutes)
- Return the pasta and chicken to the pot and add the chicken stock.
- Cook for 2-3 minutes or until most of the stock has been absorbed.
- Add parsley, basil, red pepper flakes, black pepper, and salt. Toss to combine.
- Top with parmesan cheese if your diet allows.
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