Recipe serves 4
16oz fettuccine, cook al dente
2LB boneless chicken breast, cut into bite size pieces
Salt & Pepper
4 Tbsp flour
3 Tbsp olive oil
12oz canned artichoke hearts, drained & cut in half
1 Tbsp fresh tarragon
1/2 tsp nutneg
1 Cup Cheddar cheese, shredded
1/2 Cup Fontina cheese, shredded
1/4 Cup Stilton, shredded
1-1/4 Cup Light Cream
Preheat oven @ 325F. Sprinkle chicken pieces with salt and pepper, coat with 2 Tbsp flour. Heat 2 Tbsp of olive oil in saute pan, add chicken to saute pan browning all sides over medium high heat. Remove chicken and place into oven proof dish.
Add tarragon to saute pan, cook for 1 minute add artichoke hearts and grill for 4-5 minutes. Remove from pan and add to chicken.
Add last Tbsp olive oil to saute pan over medium high heat add 2 Tbsp flour to make a roux. Add light cream stirring to thicken sauce. Add nutmeg and shredded cheese, stir and pour sauce over Chicken & Artichokes, mix. Place in preheated oven while cooking Fettuccine per directions.
Serve Fettuccine with sauce on top, sprinkle with shredded fontina.
February 28, 2009 at 11:08 am
This one will be treid tomorrow. I am thinking to cut out the oven and just put the chicken back into the pan over low heat (electric) pan and cover. What do you think….Ya or Na?
February 28, 2009 at 12:21 pm
Ya… this is a good idea while the fettuccini is cooking. Just keep an eye on your heat so you don’t burn the bottom. Cut open a piece of chicken to assure it is thoroughly cooked before eating.
Let me know how it turns out!