Spinach fettuccine

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One morning, I was digging through Mommy's latest grocery purchases to see what I could cook for lunch. I ended up retrieving a curious pack of spinach fettuccine and decided to cook it up with a tomato-based sauce. I wasn't guided by a cookbook so the proportions were all based on how many vegetables I could get my hands on. Note that this recipe has been adapted from pasta I've cooked previously (which contained tomato, garlic, and basil), typically when I arrived home hungry from doing my groceries at S&R.

Ingredients

1 pack spinach fettuccine
3 large tomatoes, brunoise (or a close approximation)
1 large white onion, brunoise (or a close approximation)
3 tbsp shredded chicken (pre-roasted)
2 tbsp olives, cut in half
1tsp garlic, minced
1 tsp grapeseed oil
1/2 cup tomato-based sauce (in this case, pizza sauce)

Cooking Instructions

Just sauté the garlic, the onion, and the tomato in grapeseed oil. Add the olives and the chicken when the onions have become translucent. Then, pour in the tomato-based sauce. Allow the mixture to boil. Add the fettuccine and mix thoroughly. The dish is ready to serve when the pasta is al dente.


I think that this amount of pasta could serve up to six people.

Reception

Daddy said he liked it. Mommy was in Maui and Anna was in Manila when I cooked it so they weren't able to try it. Biboy and Barbara also did not taste the pasta but the idea of chicken and tomato-based sauce with pasta just turned them off. I liked the sauce but wasn't a fan of the pasta. I'd try this sauce again, but using regular pasta next time.

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