I found this recipe in the May 2008 issue of Runner’s World magazine. The recipe is copied almost directly since we loved it so much (although my picture shows angel hair because we were all out of fettuccine). I love this meal for nights when we will be short on time (but have planned ahead) You can have all of the ingredients prepped the night before. When it is time to cook, just follow the directions and you’ll have a great meal in about 20 minutes.
Enjoy!
Ingredients:
- 1 1/3 cup red bell pepper, thinly sliced
- 4 teaspoons extra virgin olive oil
- 1 teaspoon chopped garlic
- 6 ounces fresh fettuccine
- 1 1/3 cups chicken stock
- 4 teaspoons balsamic vinegar
- 1/2 cup sun-dried tomatoes
- 1/2 cup marinated artichoke hearts with liquid
- 1 1/2 cups (about 1/2 lb.) grilled chicken, sliced
- 2 tablespoons fresh basil, thinly sliced
- 2 teaspoons grated Parmesan cheese
- kosher salt and ground black pepper
Directions:
- In a large saute pan, heat olive oil over medium heat.
- Start boiling a pot of water for the pasta.
- Add bell pepper and cook three minutes or until soft.
- Add garlic and saute for 30 seconds or so.
- Add Stock and vinegar, bring to a boil, and simmer until reduced by half.
- Add pasta to water and cook until al dente
- Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil.
- Season with salt and pepper.
- Once pasta is cooked, drain, add to sauce, and mix thoroughly.
- Top with Parmesan cheese and serve.
