I really love pasta, but years of eating spaghetti with the same old sauce has worn on me. Recently I posted about a wonderful and authentic Italian recipe called Farfelle alla Vesuviana, which has been added to my permanently collection. I found that recipe, and the one I’m about to share with you, in the book 250 True Italian Pasta Dishes. I love it when I find a cookbook that has consistently good recipes. I’ve tried several already, and each one has been delicious.
This recipe is actually called Fettucini with Chicken-Tomato Sauce and Fava Beans. The first time I made it I used the fettucini, but substituted green beans for fava beans. Hubby isn’t much of a fettucini man, so tonight I used spaghetti and green beans and we had a winner. I personally thought it was fabulous with the fettucini too!
A couple of interesting tidbits from the book:
1) Chicken is not normally part of an authentic Italian pasta dish. Chicken, duck and turkey were considered important main dish meals and were generally not cooked into a pasta sauce, but rather roasted as a main course.
2) The author of the cookbook, John Coletta, runs a restaurant in Chicago. While he tries to keep his recipes as authentic as possible, adding chicken to some dishes is pretty necessary due to the American’s love for all things chicken.
Spaghetti in Chicken-Tomato Sauce with Green Beans
adapted from 250 True Italian Pasta Dishes
NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html