Fettuccine with Cherry Tomatoes

Adding cherry tomatoes and ripe olives to a traditional pasta dish only adds to its color, flavor, texture, and nutritive value. So, why not do it tonight? Make fettuccine and, instead of coating it with a heavy sauce, toss the noodles with a light mixture of oil and Parmesan cheese. Season with spices and add the tomatoes and olives. Light, filling, appetizing, and with a perfect blend of flavors, this dish will be a hit.

ingredients

• 1 9-ounce package refrigerated fettuccine, cut into thirds
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons olive oil
• 1 6- to 9-ounce package refrigerated or frozen Italian-flavor or grilled-cooked chicken breast strips, thawed if frozen
• 1 pint cherry tomatoes, halved
• 1/2 cup pitted ripe olives, halved
• Salt and freshly ground black pepper

directions

1. In a Dutch oven, cook pasta according to package directions. Drain and return to pan.
2. Add cheese, oil, and chicken. Return to low heat; toss to coat and heat through. Remove from heat. Add tomatoes and olives. Season with salt and pepper to taste and toss again. Serve immediately. Makes 4 servings.