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Fettuccine Rigate with Mushroom and Garlic Sauce, Fresh Thyme and Chicken Breast (Fettuccine Rigate con Salsa ai Funghi, Timo Fresco e Parmigiano)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 18 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 boxBARILLA Fettuccine Rigate
1 jarBARILLA Mushroom & Garlic Sauce
3 tablespoonsextra virgin olive oil
1 tablespoonfresh thyme leaves, chopped
1 poundboneless, skinless chicken breast, halved, cut into chunks
to tasteSalt
to tastefreshly ground black pepper
1/2 cupfreshly grated Parmigiano cheese


BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium-high heat. Add thyme; heat for 2 minutes.
ADD chicken and continue cooking 5 to 6 minutes or until lightly browned; stirring occasionally. Season with salt and pepper to taste.
ADD Mushroom and Garlic Sauce to skillet; heat to a simmer. Set aside.
COOK pasta according to package directions.
HEAT sauce through while pasta is cooking.
DRAIN pasta and immediately add hot pasta to sauce mixture. Mix well. Toss with cheese. Transfer to a serving platter of bowl




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