Squid Ink Fettucine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. package of squid ink fettucine12 oz chicken breast, sliced thin1/3 c. olive oil3 cloves of garlic, sliced into slivers3/4 tsp. red pepper flake (you can cut this to 1/2 tsp pretty easily)1/4 c. chopped sun dried tomatoes or 3/4 c. fresh diced tomatozest of 1/2 lemonjuice of 1/2 lemon1/2 tsp. parsley flakesSalt & pepper to taste
Prepare a large pot of boiling salted water but DO NOT cook the pasta right away.
In a skillet, heat a small amount of olive oil and sautee the chicken and artichokes, then reserve.
Pour the remaining 1/3 c. of olive oil into the skillet with the red pepper flake, parsley, and garlic. Cook on low heat until the garlic is translucent, then add the tomato, chicken, and artichoke. Add some salt and pepper to taste, then remove from heat and toss in the lemon zest and lemon juice, mixing thoroughly.
In the boiling water, add your pasta and cook for 3-4 minutes until al dente. Drain the pasta, but reserve a small amount of the pasta water.
Toss the pasta with the sauce / chicken / artichoke mixture, adding some pasta water if you need a little more liquid, and serve!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
In a skillet, heat a small amount of olive oil and sautee the chicken and artichokes, then reserve.
Pour the remaining 1/3 c. of olive oil into the skillet with the red pepper flake, parsley, and garlic. Cook on low heat until the garlic is translucent, then add the tomato, chicken, and artichoke. Add some salt and pepper to taste, then remove from heat and toss in the lemon zest and lemon juice, mixing thoroughly.
In the boiling water, add your pasta and cook for 3-4 minutes until al dente. Drain the pasta, but reserve a small amount of the pasta water.
Toss the pasta with the sauce / chicken / artichoke mixture, adding some pasta water if you need a little more liquid, and serve!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BZARCHER.
Nutritional Info Amount Per Serving
- Calories: 710.1
- Total Fat: 21.2 g
- Cholesterol: 49.3 mg
- Sodium: 104.6 mg
- Total Carbs: 90.5 g
- Dietary Fiber: 7.3 g
- Protein: 35.9 g
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