3 med. fresh tomatoes, fully ripe, room temperature
8 oz. fettuccine, uncooked
1/4 c. grated Parmesan cheese
12 oz. boned & skinned chicken breasts (cutlets), cut in 3/4" pieces
1 tsp. Italian seasoning, crushed
1 tsp. chopped garlic
1 tbsp. butter
1 tsp. salt
1/4 tsp. ground black pepper

Core tomatoes; coarsely chop; set aside. Cook fettucini in salted water according to package directions; drain. Place in large serving bowl; toss with Parmesan cheese; cover to keep warm.

In a 12 x 8 x 2 inch microwavable dish, toss chicken with Italian seasoning and garlic; place butter in center of dish. Cover with vented plastic wrap; microwave on high until chicken is almost cooked, about 3 minutes, stirring once. Add tomatoes; cover with vented plastic wrap; microwave until chicken is cooked, about 3 minutes stirring once. Add salt and pepper. Toss with pasta mixture; serve immediately garnished with chopped parsley, if desired. Yield 4 portions.