Email to Cat      

Fettuccine with Chicken and Artichoke Sauce

Source of Recipe


The Seattle Times






List of Ingredients



• 1 roasted chicken (about 1-1/2 lbs.)
  
• 2 Tbsp olive oil
  
• 3/4 cup finely chopped onion
  
• 1 medium clove garlic, peeled and minced
  
• 1 (26-ounce) bottle tomato-basil pasta sauce
  
• 1 (6-1/2-ounce) jar marinated artichoke hearts, drained well and coarsely chopped
  
• 8 Kalamata olives without pits, coarsely chopped (or 2 Tbsp drained capers)
  
• 12 ounces fettuccine noodles
  
• About 1 cup pasta cooking liquid
  
• 2 Tbsp grated Parmesan or Romano cheese
  






Instructions



1. Remove skin from chicken. Cut the meat from the bones and dice. (You should have about 1-1/2 to 2 cups.)
   
   
2. In a large skillet, heat the olive oil over medium heat. Add onion and saute 4 minutes. Add garlic and saute 2 minutes. Pour the pasta sauce into the pan. Add the artichoke hearts and olives or capers. Simmer 5 minutes. Add chicken; turn heat to medium-low and time 5 minutes.
   
   
3. Bring a large pot of water to the boil, add the fettuccine and time according to package directions. Remove 1 cup of the cooking water. Drain fettuccine and put back into warm pan. Stir sauce into the pasta. Add enough of the cooking water to make a moist sauce.
   
   Sprinkle with Parmesan or Romano cheese and serve.
   
   Makes 4 servings.