8 medium sized Mixon Oranges, peeled, pitted and segmented
1 cup olive oil
4 cups Roma tomatoes, diced
2 cups red onion, sliced thin, 1/2 moon slices
2 lbs chicken breast, grilled and sliced
8 Tbsp balsalmic vinegar
3 lbs spinach fettuccine, cooked, warm
4 cups fresh squeezed orange juice
1 cup fresh basil, shredded
8 oz parmesan cheese, curls
Heat a saute pan, add olive oil. Add tomato and red onion, cook over medium heat for 1 minute. Add cooked chicken and the orange segments and cook for about 1 minute, add balsalmic vinegar and toss well. Add fettuccine and orange juice, toss to coat, cook until all of the ingredients are heated through. Add basil and toss well. Remove from heat and serve, topping with Parmesan Cheese curls.
Notes: This is delicious as well as beautiful! Orange and Tomato Confetti Pasta tastes wonderful with the combination of orange and tomato.
If you're local, just use 4 Cups Mixon's fresh squeezed Orange Juice.
Serving Size: 8 (Cut recipe in half to serve 4)