Chicken Fettucine with Artichoke Hearts
Mar 19th, 2008 by Sylvia
Chicken Fettucine With Artichoke Hearts
©Sylvia Britton 2008
8 ounces uncooked fettuccine OR other pasta
1 # boneless skinless chicken breasts, cut into 1-inch strips OR use tenders OR use pieces of cooked chicken
6 oz sun dried tomatoes in olive oil, chopped
1/4 cup chopped onion
2 tablespoons chopped sweet red pepper
1 teaspoon dijon mustard
2 tablespoons grated parmesan cheese OR Nutritional Yeast
1 can(14 ounces) water-packed artichoke hearts, drained
1 cup chicken broth
salt, pepper, garlic powder
Heat a large skillet to medium high. Add 2 tbsp of the olive oil from the tomatoes, the chopped dried tomatoes, onions, peppers. Stir and cook til onions are translucent. Move skillet contents to the side and add the chicken. Stir and cook til no longer pink. Stir in mustard. Add Artichoke hearts. Sprinkle with yeast or parmesan cheese. Stir gently.
Add chicken broth. Taste for seasonings, add seasonings as desired. Lower heat, cover and simmer for 10 minutes.
Cook Pasta in salted water. Drain and serve chicken mixture over hot pasta.
Serves 4-6
This sounds wonderful! Gonna try this after Easter…