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CHICKEN LIMONE




Source of Recipe


From Chef Tim McGuire, Bertolini's, Las Vegas


Recipe Introduction


Grilled chicken breast with artichokes and sun-dried tomatoes served over fettuccine pasta with a lemon zest cream sauce.




List of Ingredients




1 ½ cups Cream Sauce (easy cream sauce using heavy cream, reduced by 1/4)
2 tsp. Lemon Zest
1 Tbl. light olive oil
½ tsp. Kosher Salt
½ tsp. Ground Black Pepper
2 tsp. Chopped Parsley
16 oz. Cooked Fettuccine
8 oz. Grilled Chicken Strips
12 Quartered Artichoke Hearts
4 tbl. Sun-dried Tomatoes


Recipe



In a skillet add 1 tbl light olive oil, add chicken, artichokes and season with salt and pepper. Saute lightly on medium heat. Add cream sauce, sundried tomatoes and lemon zest. Add pasta and garnish with parsley.

Serves 2.