Creamy Fettuccine with Grilled Chicken, Mushroom & Artichoke

Creamy Fettuccine with Grilled Chicken, Mushroom & Artichoke

Ingredients:

• 8 oz fettuccine pasta

• 2 chicken breasts

• 8 oz Cremini mushroom, sliced thickly

• 4 halved sun dried tomatoes, julienne

• 1/2 can artichoke hearts, coarse chopped

• 2 tbsp lemon juice

• 2 tbsp butter/margarine

• 1 tbsp olive oil

• 1 1/2 tbsp flour

• 1 1/4 cup warm milk

• 1/8 tsp salt + more for seasoning breasts

• 1/4 tsp black pepper + more for seasoning breasts

• 1/8 tsp red pepper flakes

• 1/4 cup chopped parsley

• 1/4 cup grated or shredded Parmigiano/Reggiano cheese

1. Cook pasta according to package directions.

2. Wash and trim chicken breasts. Place between two pieces of plastic wrap and, using a meat mallet/tenderizer, gently pound the thickest part of the breast to flatten it out a bit. Do not pound too hard to tear the meat. Just a few whacks is good enough. This will ensure even cooking and a more juicy meat. Season with salt and pepper*.

3. Heat grill on high for 10 to 15 minutes, oil grates before placing chicken to prevent it from sticking. When grill is hot (500°F), place chicken on grill and cook for about 5 to 6 minutes per side. Remove from grill, allow to cool before shredding or dicing.

4. Heat a large skillet over medium heat. Heat oil and saute mushroom for 3 to 5 minutes. Remove from pan and set aside.

5. Melt butter on low heat. Add flour and whisk until incorporated. Cook for two minutes.

6. Slowly pour milk and whisk to combine. Cook for 2 to 3 minutes, stirring constantly, until milk starts to thicken. Season with salt and black pepper.

7. Add mushroom, artichoke hearts, sun dried tomatoes and 2 cups grilled chicken breast, cook for two minutes until heated through.

8. Add lemon juice, red pepper flakes and parsley.

9. Toss chicken mixture with pasta. Sprinkle with Parmigiano/Reggiano cheese and serve immediately.

Servings: 4

Notes&Tips:

• Pasta is always a welcome dish at our home. There are so many ways to cook pasta that it is difficult to decide which to choose to cook sometimes. I am always up for a pasta dish that includes vegetables. And though I am not big on creamy sauces, (I am always thinking about the fat/calorie count), I do enjoy cooking and eating a creamy pasta sometimes.

• A creamy pasta dish, like this Creamy Fettuccine with Grilled Chicken, Mushroom & Artichoke, has to be served immediately. Cold creamy pasta becomes to sticky and difficult to eat.

• I always save some pasta water (the water pasta was cooked in) before draining the pasta. If a sauce is too thick, I would add some of the pasta water to thin it out.

• *The chicken breast can be seasoned with additional seasonings/herbs. E.g. paprika, mustard, garlic, onion, thyme or oregano.

• The lemon juice gave this pasta dish a nice flavor. It was a subtle taste that was pronounced and added a nice depth to the dish.

• I sometimes use marinated artichoke hearts in my pasta dish. It gives the dish some added zest!