Squid Ink Fettucine
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Squid Ink Fettucine calories by ingredient
Introduction
Squid ink fettucine with chicken and artichokes in olive oil sauce Squid ink fettucine with chicken and artichokes in olive oil sauceNumber of Servings: 4
Ingredients
-
1 lb. package of squid ink fettucine
12 oz chicken breast, sliced thin
1/3 c. olive oil
3 cloves of garlic, sliced into slivers
3/4 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 tomato
zest of 1/2 lemon
juice of 1/2 lemon
1/2 tsp. parsley flakes
Salt & pepper to taste
Directions
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.