Ingredients 6 Servings
- 1 box Barilla® Gluten Free Fettuccine
- 2 tbs, Extra Virgin Olive Oil
- 1 Chicken Breast, Cut in Strips
- ½ jar, Barilla® Rustic Basil Pesto
- 1 Carrot, Cut in Rondels
- 1 Zucchini, Sliced Half Moon
- ½ Vidalia onion, Sliced Thick Julienne
- 1 cup Radicchio, Shredded
- ½ cup Parmigiano Reggiano Cheese, Grated
- Salt and Black Pepper, to taste
- Place a pot of water to boil. Season chicken with Barilla® Rustic Basil Pesto and set aside.
- In a hot skillet sauté onion, zucchini and carrot for two minutes, stir in chicken and cook through. Add radicchio, season with salt and pepper, sauté one more minute.
- Meanwhile cook pasta according to directions, drain and toss with veggies. Stir in cheese before serving.