Dan Oliver’s Chicken Pasta Rossa

Preparation time: 30 Easy - for beginners Serves: 3


I ordered this dish at a Nordstrom's Cafe and just loved it. This is my adaptation. BUONO APPETITO!


  • 8 oz. boneless, skinless chicken breasts
  • 8 oz baby portabello mushrooms, left whole
  • 2 tablespoons diced red onion
  • 4 oz. diced pancetta (or bacon)
  • 1 cup chopped, steamed spinach
  • 1 red bell pepper, cut in thin slices
  • 1 cup ripe plum tomatoes, chopped and well drained
  • 1/2 cup extra virgin olive oil
  • 2 tbs butter
  • 1/3 cup good red wine
  • 1 tsp cornstarch (stir into the wine)
  • flour for dredging
  • 12 oz fettuccine pasta
  • 1/2 cup Reggiano Pamigiano
  • 1 tbs diced, fresh garlic
  • salt & pepper to taste
  • hot pepper flakes to taste


Pound chicken until thin. Dredge in flour and season; saute in oil & butter. Drain chicken on paper towels. Set aside and cut into thin slices. Saute red pepper, onion & pancetta until soft; then add garlic & mushrooms, & spinach and saute until mushrooms are cooked. Stir cornstarch into the red wine, and add to pan. Add tomatoes, and saute all for 5 minutes. Check for salt & pepper. Toss over pasta. Add cheese and chicken slices. ENJOY!

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