PUBLISHED 04/09/2008
The Ingredients
1 1/3 cups red bell pepper, thinly sliced
4 teaspoons extra virgin olive oil
1 teaspoon chopped garlic
6 ounces fresh fettuccine
1 1/3 cups chicken stock
4 teaspoons balsamic vinegar
1/2 cup sun-dried tomatoes*
1/2 cup marinated artichoke hearts with liquid
1 1/2 cups (about 1/2 pound) grilled chicken, sliced
2 tablespoons fresh basil, thinly sliced
2 teaspoons grated Parmesan cheese
kosher salt and ground black pepper
How To Make It
*Rehydrate sun-dried tomatoes before cooking. Put tomatoes in a bowl with one cup of warm water and soak for one hour, or until softened. Gently squeeze to remove excess liquid. Cut into thin slices.
In a large saute pan, heat olive oil over medium heat. Add pepper and cook three minutes, or until soft. Add garlic, and saute for 30 seconds.
Add stock and vinegar, bring to a boil, and simmer until reduced by half. Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil.
Season with salt and pepper. Keep warm.
In a large pot of salted boiling water, cook fettuccine for two minutes, stirring periodically. Drain fettuccine, add to pasta sauce, and mix thoroughly. Top with Parmesan cheese.
Serves two.
The Nutrition Facts
Calories Per Serving: 580
Fat: 17 g
Carbs: 66 g
Protein: 44 g
