by: Giacomo Appice (Tre Visi, Winnipeg MB)

4 cloves garlic, minced
4 Tbsp olive oil
2 cups shiitake mushrooms, stems removed and sliced
2 red peppers, roasted, seeded, peeled and diced
1 14–oz can plum tomatoes
1 lb chicken breast diced
2 Tbsp flour
¼ cup basil, chopped
½ cup parmigiano, grated
1 bag Nature’s Farm™ Fettuccine
olive oil for frying


  • dredge chicken in flour
  • in a frying pan coated with oil, fry chicken until mostly cooked
  • add shiitakes and garlic. cook for 1 minute
  • add tomatoes and stir in red peppers. cook for 5 minutes
  • season with salt and pepper
  • boil fettuccine until al dente; drain and add to sauce
  • add basil and parmigiano. toss in the frying pan until hot

Bon appétit!