Ingredients

Tagliatelle Pasta with Chicken and Tomatoes

1 lb tomatoes (J & E Farms)

1/2 cup Fire Roasted Red Peppers (Ancient Trees)

3/4 chopped onion (J & E Farms)

1 cup tomato sauce + more for serving (Ancient Trees)

1/2 cup extra virgin olive oil (Ancient Trees)

1/2 tsp salt

8 oz block feta cheese

1/4 tsp fresh cracked black pepper

3 cloves of garlic, finely minced (Aguilar Farms)

1/4 cup shredded parmesan cheese [Optional]

8 oz tagliatelle pasta (Ancient Trees)

1 lb ground chicken

Directions

Serves 6

1. Preheat the oven to 400 degrees. Pour 1/4 cup olive oil in an 8 x 8 inch baking dish. Set block of feta cheese in the middle of baking dish. Peel and cut tomatoes into 1/4 wedges. Place tomato wedges around cheese block. Evenly sprinkle chopped onion on tomatoes. Pour remaining olive oil over cheese and tomatoes. Place in oven and bake for 30 minutes.

2. While tomatoes and cheese are baking cook pasta and chicken.

3. In a 5 quart pot bring 6 cups of water to boil. Place tagliatelle pasta in boiling water and cook for 10 minutes. Drain and set aside.

4. Place ground chicken and garlic in a skillet cook stirring occasionally. Salt and pepper to taste.

5. Slice roasted peppers, about 2 peppers.

6. When cheese is done, pull from the oven and stir until tomatoes and cheese are blended. Pour cheese mixture over pasta. Add cooked chicken, roasted peppers and 1 cup of tomato sauce to pasta. Toss to blend evenly. Serve with additional tomato sauce over the top of each serving and parmesan cheese (optional).

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Federal Way resident Vickie Chynoweth recently published a cookbook called “Well Fed: Easy-to-Follow Recipes.”