Wednesday, November 4, 2009

Tuscan Tomato Pasta

1/2 cup chopped onion
2 cloves garlic,
1 tablespoon olive oil or vegetable oil
1 cup sliced fresh mushrooms
1 can (28 oz) whole tomatoes,
1/2 cup shredded carrot
2 tablespoons red wine vinegar
1 tablespoon dried basil leaves
1 cup Chik'n Strips
8 ounces spaghetti or fettuccine
2 tablespoons shaved Parmesan cheese

1. In large saucepan cook onion and garlic in hot oil until tender. Add mushrooms. Cook and stir for 1 to 2 minutes or until tender.
2. Stir in undrained tomatoes, carrot, vinegar and basil. Bring to boil. Reduce heat. Simmer, uncovered, for 10 to 15 minutes or until desired thickness. Stir in Chik'n Strips. Cook and stir for 1 to 2 minutes or until heated through.
3. Meanwhile, cook pasta according to package directions. Drain. Toss tomato mixture with pasta. Sprinkle with cheese.