Heat the olive oil in a sauté pan over medium heat. Then add all the yellow onion, carrot, celery, Calabrian chiles and garlic to the pan, seasoning with salt and pepper. Cook until soft, about 15 minutes. Remove from heat and set aside.
Bring the vegetable stock, chicken stock and lemon juice to a simmer in a large pot. Add the chicken tenders and poach in the liquid for 10 minutes. Remove from stock and chop into bite size pieces.
Return the chopped chicken to the pot, as well as adding the sautéed vegetables and the fresh herbs. Keep warm on low.
Boil fettuccine in a pot of water for 5-7 minutes. After draining, toss with butter to keep the fettuccine from sticking.
Add fettuccine to the bottom of each bowl, and serve by ladling the soup over top of each portion.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.