12 ounces fettuccini pasta
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, chopped
6 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
1 cup frozen green peas
1 tablespoon dried parsley
1 1/2 cups chopped fresh tomato
2 green onions, minced
1 pinch cayenne pepper
1/4 cup grated Romano cheese
Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.
Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.