Thursday, February 9, 2017

Fettuccine with Grape Tomatoes and Broccoli, in Olive Oil by author Linda Wiken @LWiken #recipe

I love pasta dishes because they're usually so easy to put together. And yet, they're also ideal for a special meal, such as a romantic Valentine evening at home.

I've long ago given up using a recipe. What goes in depends on what I have on  hand. I do like to make sure there's something green though and broccoli is often my go to veggie.

For a pop of color, I've added fresh, firm grape tomatoes. And, to finish it off, it's tossed with a wild mushroom and sage olive oil I found at my local specialty store, the Unrefined Olive. This one is organic, by the way. I like to try a different flavored olive oil every time I go shopping there and so far, I've not been disappointed.

It's a totally sensual experience. I usually limit my tastings to three different olive oils, mainly because I'd never be able to make up my mind otherwise. They also have a large variety of vinegar but that's for my next trip.

What you'll need:

fettuccine noodles
1/2 c. grape tomatoes, halved
one small head of broccoli, cut into small florets
1 small garlic, thinly sliced
1/2 c. black olives, sliced
chicken strips
Asiago cheese, to grate over top
2 tbsp. olive oil for sauteing
flavored olive oil to taste

What to do:

Prepare the broccoli, grape tomatoes, black olives, and garlic. Heat 1 tbsp. olive oil in saute pan to medium and add the prepared items to it, stirring occasionally.

Heat enough water in which to boil the pasta. Add a pinch of salt when it reaches boiling and then add the pasta. Cook approx. 8 minutes or until al dente.

While pasta is cooking, remove the veggies from the saute pan, add another tbsp. olive oil to pan, heat and then add chicken strips. they can be fresh or frozen. Cook until ready.

When the pasta is ready, drain and add to the veggie mixture, tossing along with flavored olive oil. Remove excess oil from the chicken strips and add to the pasta.

Grate some Asiago cheese, Parmesan, or your favorite over top...and enjoy.

What do you like adding to your pasta dishes?

Book 2 in the Dinner Club Mysteries,  ROUX THE DAY, is coming on March 7th!
To pre-order, please check your favorite bookstore website.

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. Funny, I almost never buy fettuccine. My default pasta is always linguine. Must try fettuccine some time. How lucky you are to have such a wonderful specialty shop!

  2. What you have here is a lovely mix. I will alter it a bit. Hope you don't mind my saying this here. But Everything about this is great. Except for the pasta and the cooking. Have never cared that much for pasta. So I am going to do this with baby greens, cubed chicken (I'm lazy while eating the salad I don't want to have to stop and slice chicken strips into bite size pieces) and garlic infused avocado oil. I'm out of olive oil. Used the last bit Saturday. I was just wondering what to fix for lunch today. Seeing this solved my problem. Got them all on hand so a huge THANK YOU for a brilliant idea Della

  3. Love flavored olive oils -- that shop sounds like a treasure!

  4. Lovely, simple, adaptable, and tasty.

  5. The shop sounds wonderful. I love pasta, but for some reason not fettuccine. I think I will use another type, but everything else sounds wonderful. I only use a recipe to get started, never can follow one, lol

  6. This looks and sounds so tasty. Will have to ask my husband to make it for us. And we discovered the Unrefined Olive thanks to you. So wonderful.